Spicy Butternut Squash Couscous

There has been half a butternut squash sitting in my fridge staring at me for the last week; daring me to make something with it. So in hopes of balancing out all the sugar I’ve been eating recently, I thought I would make a healthy couscous. The spices meld together well with the sweetness of the squash, and the squash gives the couscous an almost creamy texture. This paired beautify with wine baked fish and some sautéed veggies. Made a delicious and healthy meal.

Spicy Butternut Squash Couscous

½ butternut squash, pealed and chunked

½ Onion, minced

2 tsp Curry powder

½ tsp Ginger

½ tsp Cinnamon

Dash Parsley

1 Lemon’s zest

½ tsp Black pepper

1 tsp Salt

2 cloves garlic, minced

1 Tbs lemon juice

1 ¼ c water

1 c couscous, instant

Pour about a tablespoon of olive oil to a medium sauce pan and let heat over medium-low heat. Add squash and onion, sauté for 10 to 15 minutes or until squash begins to soften. Drop heat and continue to cook for another 5 to 10 minutes or until the squash begins to get mushy. Add spices, garlic, water, lemon juice and zest, mix thoroughly, cover and bring mixture to a boil.

Mix couscous into boiling water, cover, and remove from heat. Let sit for 5 minutes, fluff and serve.

Double Fudge Brownies

This may be one of the easiest, and yet most universally appreciated dessert I’ve ever made. I have yet to meet someone who doesn’t love these. Once again this is a recipe my older sister Grandma brought to the family. It became a trade mark dessert at family parties. I mean… chocolate, more chocolate and vanilla, what’s not to like!?!?

You can make these the fast and easy way, using brownie mix and a can of frosting. I used brownie mix this time around, but made the frosting. However, I’m not sure it made much of a difference.

Double Fudge Brownies

Make brownies according box and allow to cool completely.

Vanilla Butter Frosting (1969 Betty Crocker Cookbook)

1/3 c soft butter

3 c powdered sugar

1 ½ tsp vanilla

2 Tbs milk

Blend butter and sugar. Mix in vanilla and milk, beat frosting until smooth and spreading consistency.

Spread frosting over cooled brownies.

Melt 2 oz unsweetened chocolate and 2 Tbs butter. Heat in microwave for 15 second increments, stirring well between each, until mixture is completely melted.

Pour over frosted brownies. Chill until chocolate sets completely.

Gingerbread

This recipe was discovered by my older sister years ago and has remained a favorite of mine. It is just such a delicious, spicy, and wintry dessert. Since my family has never been one to settle for the basics, Sonya of course added the full spectrum of embellishments suggested at the bottom of the recipe!

It was actually at Ben’s suggestion that made me think of gingerbread. Although I think he was actually thinking more of a cookie, but he ended up loving this one! This is one of the few recipes I make without really altering it at all. It is simply so good exactly as it’s written, and the lemon sauce really brightens it up.

To be quite honest… this has been my breakfast for 2 days now!

Gingerbread (1969 Betty Crocker Cookbook)

2 ¼ c flour

1/3 c sugar

1 c dark molasses

¾ c hot water

½ c shortening

1 egg

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

¾ tsp salt

Heat oven to 325°.

Grease and flour a 13”x9”x2” pan.

Measure all ingredients into a large bowl, mix on medium speed for 3 to 4 minutes, scrap the sides of the bowl occasionally. Pour batter into pan.

Bake 15 to 25 minutes, or until wooden pick inserted into the center comes out clean.

For the “Haddon Hall” version I always make there are a few additions.

Old-Fashioned Lemon Sauce (1969 Betty Crocker Cookbook)

1c sugar

½ c butter

¼ c water

1 egg, well beaten

¾ tsp lemon zest

3 Tbs lemon juice

Combine all ingredients in a medium sauce pan. Over medium heat bring to a boil, stirring constantly. Serve warm.

Beat cream cheese with a bit of milk until fluffy. Slice gingerbread piece in half, fill with whipped cream cheese, and close. Top with warm lemon sauce and serve.

Chicken Pot Pie

Because I’m terrible at making a reasonable amount of anything I’m cooking I way over did the pastry recipe the other day when making the tarts. So… I clearly had to think of some way to use it! And, due to recently seeing a chicken pot pie on one of my many and beloved cooking blogs (http://ayankeeinasouthernkitchen.com/2009/09/28/old-hen-chicken-pot-pie/,  if you want to see my inspiration!), it was the first thing that came to mind when trying to figure out what to do with the dough.

So I am presenting you with my very first attempt at making chicken pot pie… I enjoyed it but haven’t had much experience with the dish–roommate gave it a B. I think it needs cream in the sauce to make it thicker. Unfortunately that’s not an option for me but for those who can, I say add it!

Chicken Pot Pie

1 Tbs butter

½ lg onion

2 celery stalks

½ red bell pepper

½ green bell pepper

½ c carrots

1 c potatoes

1 hot pepper

½ c frozen peas

4 cloves garlic

1 ½ c chopped chicken breast

2 Bay leaves

1/2 tsb Thyme

1 tsb Parsley

2 c chicken broth

¾ c red wine

3 Tbs flour

2 Tbs sour cream

Splash balsamic vinegar

Standard Pastry (from 1969 Betty Crocker Cookbook):

1 c. all purpose flour

½ tsp salt

1/3 c. plus 1 Tbs shortening

2 – 3 Tbs cold water

Pre-heat oven to 400°.

In large sauce pan sauté all the vegetables.

While veggies cook, combine flour and salt in a large bowl. Cut the shortening into the flour thoroughly. Sprinkle in water, 1 Tbs at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather the dough into a ball. Roll out the dough on a well-floured surface to the desired size and shape of your baking dish.

Whisk together the spices, wine, broth, flour, vinegar and sour cream in a bowl then add to the veggies. Bring mixture to a boil, reduce heat and simmer for 3 to 5 minutes.

Pour mixture into baking dish and cover with pastry (I topped mine with parmesan and paprika). Bake for 20 to 30 minutes, until pastry browns.

Apple-Cranberry Tarts

I want to start this post by saying thank you. Thank you to those who come read my rambling regularly and to those who are just stopping by. I am over 600 hits since I started this little endeavor 10 day’s ago, and that makes my day! So THANK YOU! (Now back to our regular programming!)

We are officially 10 days out from Thanksgiving… and I have given in to the holiday craziness that took over the retail world about a month ago. It might have something to do with the long awaited appearance of eggnog. I love eggnog (the soy version is really quite good)! So when some fresh cranberries called to me at the grocery store, it just seemed like a good idea to cook them up with some apples into a lovely little baked bite of goodness.

It must be said that the roommate advised against adding apples to the filling at first. However, once it was cooked up she agreed that they were a yummy addition!

Apple-Cranberry Tarts

The filling could easily stand alone as a compote to serve with your turkey this Thanksgiving. Would make a great pie as well.

Filling:

1 ½ c cranberries

½ to 2/3 c brown sugar (adjust based on personal preference)

2 apples, pealed and chunked

Healthy dash cinnamon, nutmeg, ginger

Standard Pastry (from 1969 Betty Crocker Cookbook):

1 c. all purpose flour

½ tsp salt

1/3 c. plus 1 Tbs shortening

2 – 3 Tbs cold water

Pre-heat oven to 400°.

In sauce pan, combine all the ingredients for the filling and cook over medium-low heat until it comes to a boil. Reduce heat and simmer until berries have popped and mixture begins to thicken.

While filling cooks, combine flour and salt in a large bowl. Cut the shortening into the flour thoroughly. Sprinkle in water, 1 Tbs at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather the dough into a ball.

On well floured surface roll out the dough, cut 3” circles. Press the circles into muffin tins and spoon filling into the dough.

Bake for 20 minutes, or until exposed dough edges are browned.

French Onion Soup

I love French onion soup; could happily eat it every day, with or without the toast and cheese. This fact makes it rather strange that I’ve never tried to make it before. I don’t really know why I haven’t attempted it, guess it’s just not something I think to make for dinner (when I generally do my major cooking). I usually remember my love for it when it’s an option on the menu in front of me.

So the other day I was driving along and had a random “I really want French onion soup” moment. So… I decided to try top make it! Came out quite well if I do say so myself (and my roommate will back me up on that one). The recipe was really quite simple, if a bit time consuming. And it did smell strangely like bread, something I could not account for, but it tasted wonderful.

French Onion Soup (adapted from 1969 Betty Crocker)

I think next time I make this I’ll probably substitute a cup of red wine for some of the beef broth.

3 medium onions, thinly sliced

6 cloves garlic, minced

2 Tbs butter

6 c beef broth

Oregano

Parsley

Black pepper

In large covered pot, cook onions and garlic in butter over medium-low heat until onions caramelize, about 30 to 45 minutes.

Add broth and spices; bring to a boil. Reduce heat and simmer, covered, for at least 30 minutes.

To serve: Dish soup into oven safe bowls. Place a slice of toasted bread on top of each bowl, top with cheese (I would recommend a gruyere or parmesan) and place under a broiler for 3 to 5 minutes. Serve immediately.

Pizza!

Weekends and college football practically demand beer and pizza. However, since I gave up dairy about a year and a half ago my pizza intake has been negligible. I mean, what’s the point of pizza if you can’t eat cheese!? So for a while there I just went without. Then, about a year ago I found pizza dough at Trader Joes and decided to try to make my own!

This weekend I was out running errands and buying groceries for the week when a pizza craving hit. So I decided to give in and grabbed all the makings.

Now, homemade pizza is very different from anything you buy. Especially if your anything like me (or have a roommate like mine), meaning your pizza ends up heavily covered with veggies. In fact almost every pizza we’ve made has been vegetarian and wonderful!

So if you’re craving a slightly healthier version of pizza, here’s a good jumping off point.

Veggie Pizza

We sautéed the onions, peppers and mushrooms prior to baking. This is really just a personal preference, and a step you can easily leave out.

1 ball pizza dough

2 tsp olive oil

½ can tomato sauce

3 cloves garlic, minced

Parsley, basil, marjoram, black pepper

4-6 oz frozen spinach, thawed and drained

2/3 c grated mozzarella cheese

½ medium onion, sliced into strips

½ bell pepper, sliced into strips

4 oz mushrooms, sliced

Artichoke hearts

Sun dried tomatoes

Parmesan

Pre-heat oven to 450°.

On a well flowered surface roll out your dough. Once it’s rolled out to your desired shape and size, transfer it to a baking sheet or pizza stone.

Brush the crust with olive oil.

Thoroughly combine tomato sauce, garlic, herbs, and spinach. Spread evenly over the crust, leaving about ½ an inch around the edge.

Sauté onions, peppers, and mushrooms over medium heat until onions begin to caramelize.

Spread cheese evenly over sauce, add toppings, and sprinkle liberally with parmesan. Bake for 10 to 15 minutes, or until edges of the crust are fully cooked.

Open-Faced “Breakfast” Sandwich

Bacon… as far as I’m concerned it makes pretty much anything better. Add avocado, minced onion, spicy mayo, cheese, and a fried egg and you’re bordering on perfection. Layered egg sandwiches like this one are some of my favorite indulgences (I have a spectacular eggs benedict meets blt that is to die for, but is only worth making during tomato season).

Now honestly there is no real recipe involved in making this. It is really just layers of flavor. However, it was so tasty I figured I would share it and post my spicy mayo recipe (if you can really call it a recipe).

Spicy Mayo

¼ medium onion, minced

2 Tbs mayo

1 tsp red pepper sauce (Sriracha)

½ tsp garlic powder

Paprika

Ground black pepper

Splash lemon juice

Mix all ingredients, once combine spread onto bread and toast.

I also layered thinly sliced avocado and a slice of cheese prior to toasting.

Comfort Food

Today was… an experience to say the least. The kind of day that makes you want to curl up on the couch with a glass of wine and refuse to leave it ever again. Unfortunately I don’t have that option. So instead of spending the rest of eternity snuggled up with my cats… I made comfort food. Red beans and rice are one of my all time favorites. It is something my dad made for us throughout my childhood and continues to be a favorite food of mine to this day. It reminds me of childhood and it is wonderfully yummy, cheap and healthy.

Now in defense of my favorite food, it is neither pretty nor particularly photogenic. So I apologize for the pictures, I promise it was gleefully consumed! And the kitties spent the entire time running around my feet looking at me as though they were sure this was for them. Don’t worry though; they both got a bit of sausage!

The comfort food did the trick though. I feel better with a full stomach and a glass of wine.

Red Beans

2 lbs dry red beans

1 large onion, chopped

2 celery stalks, chopped

½ green bell pepper, chopped

1 jalapeno

4-6 cloves garlic

Spicy sausage (recommend Andouille)

2 bay leaves

Salt

Dash cayenne, Thyme, and parsley

Sort and rinse the dry beans to remove any stones and dirt. Soak beans overnight in large soup pot.

Drain beans and set aside.

Sauté onion, celery, bell pepper, jalapeno, and garlic over medium heat for about 10 minutes. Slice sausage into chunks and add to pot, sauté until fully cooked.

Add beans, 6 c. water, and remaining seasonings and simmer for 2 – 4 hours; until beans are fully cooked and broth thickens.

Best served over rice.

Peanut butter and chocolate!

For me stress equals cooking and most often, chocolate! As the past few weeks have been a bit stressful, it’s really no wonder that these cookies made their way into my oven. Spectacularly easy and absolutely delicious, these cookies will find a special place in your heart. They have always held a special place in mine!

Anyhow, enough talking… go forth and bake cookies!

Peanut butter Cookies

This is a recipe I grew up on; an Elkins family recipe and an all around favorite! Anyone who likes Peanutbutter or chocolate will love these. And just a warning… they will not last long! This is my go-to sugary comfort food.

1 c. packed brown sugar
1 c. Peanut butter
1 egg
2/3 c. chocolate chips (can also be made with hershey kisses*)

Preheat oven to 350.
Mix all ingredients thoroughly. Roll into 1 in balls and place on an ungreased baking sheet. Use a fork to flatten the cookies (dipping the fork in sugar helps to keep it from sticking to the cookies).
Bake for 6 to 8 minutes, let cool for 5 minutes before removing from the baking sheet.

* When making these with the kisses mix just the sugar, Peanut butter and egg and bake in rounded balls. Press the unwrapped kisses into the cookies immediately after removing them from the oven.