Recipe from O, The Oprah Magazine
5 pound(s) mixed winter squash
1 piece(s) (2 inches) ginger, peeled
1/4 cup(s) honey
2 tablespoon(s) unsalted butter, melted
1/2 teaspoon(s) kosher salt
Preheat oven to 450 degrees, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger, and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
Wednesday, December 15, 2010
Monday, December 13, 2010
Roasted Butternut Squash Soup
Recipe from Sur la Table
1 (3-pound) butternut squash
3 tbsp plus 1 tsp olive oil
1½ tsp salt
2 tbsp unsalted butter
1 large Fuji or golden delicious apple, cored, peeled, and chopped
½ cup finely chopped yellow onion
5 cups chicken stock or top-quality chicken broth
1 cup canned pumpkin purée (unseasoned)
2 tbsp finely grated orange zest
½ cup freshly squeezed orange juice
2 tbsp light or dark brown sugar
½ tsp freshly ground or grated nutmeg
¼ tsp ground mace
1 cup whole milk or half-and-half
½ cup raw pumpkin seeds
Coarse sea salt
Preheat the oven to 350°F.
Cut the squash in half, then cut each half in quarters. Scoop out and discard the seeds and pulp. Rub the squash pieces with 2 tablespoons of the olive oil and set on a roasting pan, cut side up. Sprinkle with ½ teaspoon of the salt. Roast, turning the pieces several times, for about 1 hour, until the squash is easily pierced with a fork. Allow the squash to cool, then scoop the tender flesh from the skins. Set aside.
Heat the butter with 1 tablespoon of the remaining olive oil in a large saucepan over medium heat. Add the apple and cook for 3 to 4 minutes, until partly tender but not browned. Add the onion and cook for 3 to 4 minutes longer, until the onion is tender.
Stir in 2 cups of the chicken stock and simmer until the apple is fully tender, about 5 minutes. Stir in the pumpkin, orange zest, orange juice, brown sugar, nutmeg, mace and remaining 1 teaspoon salt. Add the remaining 3 cups stock and simmer for 15 minutes.
Dice enough of the roasted squash to make 1½ cups and set aside. Coarsely chop the remaining squash and add to the soup. Cook over medium-low heat for 15 minutes. Add the milk and simmer 5 minutes longer. Allow to cool slightly. Working in batches, purée the soup in a blender or food processor until very smooth, returning the soup to the pot. Gently reheat the soup over medium-low heat.
Just before serving, heat the remaining 1 teaspoon olive oil in a small skillet over medium heat. Add the pumpkin seeds and toast, stirring often, for 1 to 2 minutes, until crisp and lightly browned (be careful, the seeds may pop out of the pan). Spoon the seeds onto a small plate to avoid burning.
Heat the reserved diced squash in a microwave for 30 seconds or warm in a small saucepan with 1 cup of the soup over medium-low heat. Spoon the diced squash into warmed soup bowls and ladle the hot soup over. Top each bowl with toasted pumpkin seeds and a few grains of sea salt.
1 (3-pound) butternut squash
3 tbsp plus 1 tsp olive oil
1½ tsp salt
2 tbsp unsalted butter
1 large Fuji or golden delicious apple, cored, peeled, and chopped
½ cup finely chopped yellow onion
5 cups chicken stock or top-quality chicken broth
1 cup canned pumpkin purée (unseasoned)
2 tbsp finely grated orange zest
½ cup freshly squeezed orange juice
2 tbsp light or dark brown sugar
½ tsp freshly ground or grated nutmeg
¼ tsp ground mace
1 cup whole milk or half-and-half
½ cup raw pumpkin seeds
Coarse sea salt
Preheat the oven to 350°F.
Cut the squash in half, then cut each half in quarters. Scoop out and discard the seeds and pulp. Rub the squash pieces with 2 tablespoons of the olive oil and set on a roasting pan, cut side up. Sprinkle with ½ teaspoon of the salt. Roast, turning the pieces several times, for about 1 hour, until the squash is easily pierced with a fork. Allow the squash to cool, then scoop the tender flesh from the skins. Set aside.
Heat the butter with 1 tablespoon of the remaining olive oil in a large saucepan over medium heat. Add the apple and cook for 3 to 4 minutes, until partly tender but not browned. Add the onion and cook for 3 to 4 minutes longer, until the onion is tender.
Stir in 2 cups of the chicken stock and simmer until the apple is fully tender, about 5 minutes. Stir in the pumpkin, orange zest, orange juice, brown sugar, nutmeg, mace and remaining 1 teaspoon salt. Add the remaining 3 cups stock and simmer for 15 minutes.
Dice enough of the roasted squash to make 1½ cups and set aside. Coarsely chop the remaining squash and add to the soup. Cook over medium-low heat for 15 minutes. Add the milk and simmer 5 minutes longer. Allow to cool slightly. Working in batches, purée the soup in a blender or food processor until very smooth, returning the soup to the pot. Gently reheat the soup over medium-low heat.
Just before serving, heat the remaining 1 teaspoon olive oil in a small skillet over medium heat. Add the pumpkin seeds and toast, stirring often, for 1 to 2 minutes, until crisp and lightly browned (be careful, the seeds may pop out of the pan). Spoon the seeds onto a small plate to avoid burning.
Heat the reserved diced squash in a microwave for 30 seconds or warm in a small saucepan with 1 cup of the soup over medium-low heat. Spoon the diced squash into warmed soup bowls and ladle the hot soup over. Top each bowl with toasted pumpkin seeds and a few grains of sea salt.
Berry Gazpacho
Recipe from Southern Living
1 (750-milliliter) bottle Riesling wine
1 vanilla bean, split
1 bunch fresh mint
1 (10-ounce) package frozen strawberries, thawed
1/2 cup water
1/3 cup honey
2 tablespoons lemon juice
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
Raspberry sorbet
Garnishes: fresh mint sprigs, fresh berries
Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; boil until reduced to 1 1/2 cups. Cover and chill.
Pour wine mixture through a wire-mesh strainer into a large bowl, discarding bean and mint.
Process strawberries and 1/2 cup water in a blender until smooth; pour through wire-mesh strainer into wine mixture, discarding seeds. Stir in honey and next 4 ingredients; chill. Serve with raspberry sorbet. Garnish, if desired.
1 (750-milliliter) bottle Riesling wine
1 vanilla bean, split
1 bunch fresh mint
1 (10-ounce) package frozen strawberries, thawed
1/2 cup water
1/3 cup honey
2 tablespoons lemon juice
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
Raspberry sorbet
Garnishes: fresh mint sprigs, fresh berries
Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; boil until reduced to 1 1/2 cups. Cover and chill.
Pour wine mixture through a wire-mesh strainer into a large bowl, discarding bean and mint.
Process strawberries and 1/2 cup water in a blender until smooth; pour through wire-mesh strainer into wine mixture, discarding seeds. Stir in honey and next 4 ingredients; chill. Serve with raspberry sorbet. Garnish, if desired.
Wednesday, December 8, 2010
Honey Vanilla Pound Cake
Recipe from Ina Garten's Barefoot Contessa Back to Basics
1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.
1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.
Cream of Fresh Tomato Soup
Recipe from Ina Garten for the Food Network
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Tuesday, December 7, 2010
Green Berry Coconut Smoothie
This recipe is from Health Coach Susan Whang and was recommended by my friend Vanessa.
1/2 cup Frozen Spinach
1/2 cup Frozen Organic Blueberries
1/2 cup Light Coconut Milk
1 Banana
1 tablespoon Ground Flax Meal
1 tablespoon Coconut Oil
1/2 cup Soy, Rice or Nut Milk
Blend all ingredients til desired consistency is achieved. Enjoy!
1/2 cup Frozen Spinach
1/2 cup Frozen Organic Blueberries
1/2 cup Light Coconut Milk
1 Banana
1 tablespoon Ground Flax Meal
1 tablespoon Coconut Oil
1/2 cup Soy, Rice or Nut Milk
Blend all ingredients til desired consistency is achieved. Enjoy!
Monday, December 6, 2010
Spinach Lasagna
Recipe by Mark Bittman for The New York Times
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
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