A nice breakfast or snack (or dessert).
2 c sugar
1/2 c oil
1 lg can pumpkin
1 can (2 c) applesauce
5 c flour
4 tsp soda
1/2 tsp cloves
1 T cinnamon
1 T salt
1 c dates or raisins
1 c nuts
Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.
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Showing posts with label Fall Meals. Show all posts
Showing posts with label Fall Meals. Show all posts
Tuesday, February 16, 2010
Sunday, April 26, 2009
Roasted Potatoes and Turnips
Roasting turnips brings out a little bit of their sweetness and combine them with the savoriness of potatoes and they are just delicious! This makes a wonderful side to Roasted Chicken (try my favorite recipe for Roasted Chicken with Lemon and Rosemary) since you've already got the oven on and everything can cook at the same time.
This is my recipe.
Roasted Potatoes and Turnips
4-5 medium potatoes
5-6 small white turnips
1 small onion (in spring use green onions, in fall use a nice yellow onion)
1/4 c olive oil (or whatever seems to be enough to coat your vegetables)
a few dashes of salt, pepper and dry or fresh dill
Wash (peel the onion), trim and roughly chop the potatoes, turnips, and onion. Place in a large bowl. Pour the olive oil over the vegetables and season with salt, pepper and dill. Toss to coat well. Lay the vegetables on a rimmed cookie sheet - one layer as best you can. Use two cookie sheets if you must to keep it to one layer.
Place in an oven preheated to 375 degrees and roast for approximately 30 minutes, or until vegetables are tender and golden. Keep an eye on this as it cooks - stir if you see your vegetables getting too browned on the edges.
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This is my recipe.
Roasted Potatoes and Turnips
4-5 medium potatoes
5-6 small white turnips
1 small onion (in spring use green onions, in fall use a nice yellow onion)
1/4 c olive oil (or whatever seems to be enough to coat your vegetables)
a few dashes of salt, pepper and dry or fresh dill
Wash (peel the onion), trim and roughly chop the potatoes, turnips, and onion. Place in a large bowl. Pour the olive oil over the vegetables and season with salt, pepper and dill. Toss to coat well. Lay the vegetables on a rimmed cookie sheet - one layer as best you can. Use two cookie sheets if you must to keep it to one layer.
Place in an oven preheated to 375 degrees and roast for approximately 30 minutes, or until vegetables are tender and golden. Keep an eye on this as it cooks - stir if you see your vegetables getting too browned on the edges.
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Thursday, November 20, 2008
Carrot and Potato Soup
Been on a bit of a blogging break. Didn't announce it here, but did at my other blog: http://www.theten0clockscholar.blogspot.com/. While I haven't been posting menus and recipes, we have been eating! HAHA! Trying to get back to blogging a bit more, probably a bit more casually on this blog. I still am trying some great seasonal recipes...in fact I've got a great one I'm going to share now:
Carrot and Potato Soup - really, really good! Hearty with a touch of sweetness from the carrots...creamy with just enough chunks. Tastes like you cooked it all day - excellent flavor!
2 T butter
2 large shallots or a medium onion (I used the shallots)
3 C chopped carrots
6 C diced potatoes
8 cups broth
salt & pepper
1-2 T Herbes de Provence (or any of your favorite herb blends)
2 bay leaves
Melt butter in soup pot. Saute shallots or onions until transluscent. Add carrots and saute for a few minutes - season with some salt and pepper. Add potatoes, broth, and herbs. Bring to a boil and cook for 20 minutes or until potatoes are soft. Fish out the bay leaves and puree with a wand mixer just to give some creaminess to the broth, but leaving some small chunks (or scoop out about 2/3 of the vegetables and mash by hand then return to the pot and stir well). Adjust salt and pepper as needed.
Serve with a nice caraway-seeded pumpernickel or cheddar cheese bread.
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Carrot and Potato Soup - really, really good! Hearty with a touch of sweetness from the carrots...creamy with just enough chunks. Tastes like you cooked it all day - excellent flavor!
2 T butter
2 large shallots or a medium onion (I used the shallots)
3 C chopped carrots
6 C diced potatoes
8 cups broth
salt & pepper
1-2 T Herbes de Provence (or any of your favorite herb blends)
2 bay leaves
Melt butter in soup pot. Saute shallots or onions until transluscent. Add carrots and saute for a few minutes - season with some salt and pepper. Add potatoes, broth, and herbs. Bring to a boil and cook for 20 minutes or until potatoes are soft. Fish out the bay leaves and puree with a wand mixer just to give some creaminess to the broth, but leaving some small chunks (or scoop out about 2/3 of the vegetables and mash by hand then return to the pot and stir well). Adjust salt and pepper as needed.
Serve with a nice caraway-seeded pumpernickel or cheddar cheese bread.
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Monday, October 20, 2008
Scalloped Potatoes
These are deliciously creamy!
1 cup chopped onion (1 large onion)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups milk
8 cups thinkly sliced potatoes (red, white, or yellow) - about 2 1/2 lbs
For the sauce, in a med. saucepan cook onion in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over med heat until thickened and bubbly. Remove from heat; set aside. Place half the sliced potatoes in a greasted 3-qt rectangular baking dish. Top with half the sauce. Repeat the layers.
Bake, uncovered, in a 350* oven for 45 minutes. Uncover and bake for 40-50 more minutes or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
You can add 1 1/2 cups grated cheese (chedder, gruyere, swiss) to the thickened sauce, stirring until the cheese melts if you'd like cheese scalloped potatoes.
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1 cup chopped onion (1 large onion)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups milk
8 cups thinkly sliced potatoes (red, white, or yellow) - about 2 1/2 lbs
For the sauce, in a med. saucepan cook onion in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over med heat until thickened and bubbly. Remove from heat; set aside. Place half the sliced potatoes in a greasted 3-qt rectangular baking dish. Top with half the sauce. Repeat the layers.
Bake, uncovered, in a 350* oven for 45 minutes. Uncover and bake for 40-50 more minutes or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
You can add 1 1/2 cups grated cheese (chedder, gruyere, swiss) to the thickened sauce, stirring until the cheese melts if you'd like cheese scalloped potatoes.
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Monday, October 13, 2008
Chicken and Biscuits
Seriously good comfort food and a wonderful one-dish meal.
1 Tbsp olive oil
1 small onion, sliced
1 large carrot, sliced
1 1/2 Tbsp chopped fresh parsley, 1 tsp dried
2 cups chicken broth
1 cup frozen peas
1 1/2 cups chopped cooked chicken
salt and pepper to taste
1 cup of milk whisked with
3 Tbsp sifted flour
Preheat oven to 400 degrees. Heat oil in a large saucepan. Add the onions and cook until just softened and transluscent. Now add carrots and cook until the carrot is just starting to cook. Add the parsley, broth, peas, cooked chicken and salt/pepper. Bring it all to a boil and simmer for about 5 minutes. Whisk flour and milk together (you can strain it if it is lumpy) and add to the pot. Bring back to a low boil, then simmer until it is thickened.
Biscuits (*as a short cut, you can use Bisquick and their biscuit recipe on the side of the box)
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup cold butter or margarine cut into small chunks
3/4 cup cold milk
Stir the dry ingredients together and cut in the butter (you are going for coarse crumbs). Stir the milk in just until the whole thing is moistened. Knead it very lightly 2 or 3 times.
Pour the hot chicken into a casserole. Drop pieces of the biscuits on top of the stew. Bake in a 400 degree oven for about 20 minutes, until the biscuits are just starting to brown on top.
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1 Tbsp olive oil
1 small onion, sliced
1 large carrot, sliced
1 1/2 Tbsp chopped fresh parsley, 1 tsp dried
2 cups chicken broth
1 cup frozen peas
1 1/2 cups chopped cooked chicken
salt and pepper to taste
1 cup of milk whisked with
3 Tbsp sifted flour
Preheat oven to 400 degrees. Heat oil in a large saucepan. Add the onions and cook until just softened and transluscent. Now add carrots and cook until the carrot is just starting to cook. Add the parsley, broth, peas, cooked chicken and salt/pepper. Bring it all to a boil and simmer for about 5 minutes. Whisk flour and milk together (you can strain it if it is lumpy) and add to the pot. Bring back to a low boil, then simmer until it is thickened.
Biscuits (*as a short cut, you can use Bisquick and their biscuit recipe on the side of the box)
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup cold butter or margarine cut into small chunks
3/4 cup cold milk
Stir the dry ingredients together and cut in the butter (you are going for coarse crumbs). Stir the milk in just until the whole thing is moistened. Knead it very lightly 2 or 3 times.
Pour the hot chicken into a casserole. Drop pieces of the biscuits on top of the stew. Bake in a 400 degree oven for about 20 minutes, until the biscuits are just starting to brown on top.
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Crockpot Italian Wedding Soup
This is a new recipe for me (from recipezaar.com) - it sounds wonderful, I'll let you know how it turns out!
16 1/2 ounces meatballs (you could make these while you are making the meatballs and tomato sauce from last week and just freeze them. I'd suggest making bite-sized meat balls for this dish or quartering regular-sized ones)
6 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 (8 ounce) package frozen chopped spinach, defrosted (or fresh if you have it)
garlic salt, to taste
pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (small pasta)
Combine all the ingredients except pasta in crock pot and cook all day on low (7-8 hrs). Add the pasta during the last hour of cooking. Serve with an awesome crusty bread.
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16 1/2 ounces meatballs (you could make these while you are making the meatballs and tomato sauce from last week and just freeze them. I'd suggest making bite-sized meat balls for this dish or quartering regular-sized ones)
6 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 (8 ounce) package frozen chopped spinach, defrosted (or fresh if you have it)
garlic salt, to taste
pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (small pasta)
Combine all the ingredients except pasta in crock pot and cook all day on low (7-8 hrs). Add the pasta during the last hour of cooking. Serve with an awesome crusty bread.
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Friday, October 10, 2008
Meatballs and Tomato Sauce
In the past I've made these in the oven and that is a very easy and good way to make them (and a slightly different recipe). But, if you have the time I highly recommend using the stove top method - and this recipe (adapted from a recipe in Marcella Hazan's Essentials of Classic Italian Cooking
. Here it is:
1 lb ground beef or turkey
1/2 c bread crumbs
1 T onion, chopped very finely
1 T parsley, chopped
1 egg
1 T EV olive oil
3 T grated parmesan cheese
dash of ground nutmeg
dashes of salt and pepper
more oil for sauteing
1 can Italian plum tomatoes, chopped up, with their juice
In a large bowl, mix the ground meat, bread crumbs, oniob, parsley, edd, 1 T olive oil, parmesan chese, nutmet, and salt and pepper well. Use your hands or a sturdy spoon - but don't squeeze the meat.
When well mixed, gently shape into balls about 1 in in diameter. You can roll them in more bread crumbs, if you wish. I skip this, though.
In a large saute pan, heat enough oil to come up 1/4 of an inch on the sides - on a med. high heat. When the oil is hot, gently place the meatballs in the oil one at a time. Be careful not to splash the oil. Brown them on all sides (turkey will not "brown", it will get a little golden) - but turn them carefully so they don't break apart.
When done, remove the pan from the heat and tip it slightly. With a spoon, remove as much of the oil as you can. Return the pan to the heat (medium heat) and add the chopped tomatoes - give the pan a pinch salt and a grinding or two of pepper. Gently turn the meatballs to coat them in the sauce. Cover the pan and cook at a very gentle simmer for about 20-25 minutes. Serve alone, over rice or pasta (our preferred way).
These are excellent made ahead of time and then reheated before serving. They also make a great freezer meal.
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. Here it is:1 lb ground beef or turkey
1/2 c bread crumbs
1 T onion, chopped very finely
1 T parsley, chopped
1 egg
1 T EV olive oil
3 T grated parmesan cheese
dash of ground nutmeg
dashes of salt and pepper
more oil for sauteing
1 can Italian plum tomatoes, chopped up, with their juice
In a large bowl, mix the ground meat, bread crumbs, oniob, parsley, edd, 1 T olive oil, parmesan chese, nutmet, and salt and pepper well. Use your hands or a sturdy spoon - but don't squeeze the meat.
When well mixed, gently shape into balls about 1 in in diameter. You can roll them in more bread crumbs, if you wish. I skip this, though.
In a large saute pan, heat enough oil to come up 1/4 of an inch on the sides - on a med. high heat. When the oil is hot, gently place the meatballs in the oil one at a time. Be careful not to splash the oil. Brown them on all sides (turkey will not "brown", it will get a little golden) - but turn them carefully so they don't break apart.
When done, remove the pan from the heat and tip it slightly. With a spoon, remove as much of the oil as you can. Return the pan to the heat (medium heat) and add the chopped tomatoes - give the pan a pinch salt and a grinding or two of pepper. Gently turn the meatballs to coat them in the sauce. Cover the pan and cook at a very gentle simmer for about 20-25 minutes. Serve alone, over rice or pasta (our preferred way).
These are excellent made ahead of time and then reheated before serving. They also make a great freezer meal.
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Sunday, September 28, 2008
Sweet Potato Fries
These are so easy and SO GOOD. Everyone loves them and one batch is just not enough!
Updated to add: the recipe I originally posted was not the one I was thinking of when I raved about these. I'm not sure what I've done with that recipe, but it made "fries" instead of "chips". When I made the "chips" version, I was not very pleased with them - they never got crunchy - at all. So, I've found a "fries" version that should work better. These should have a nice chewy-crunch on the outside and a warm moist inside.
4 medium sweet potatoes
-- cut lenghtwise into 1/2 in slices (like "steak fries")
1/4 cup olive oil
salt and pepper to taste
Preheat the oven to 400 degrees. Place sweet potatoes slices in a large bowl; add oil and toss to coat, add salt and pepper, toss some more. Put slices on a greased cookie sheet. Bake for 15 minutes, turn over and bake another 15 minutes.
You might also try tossing them with parsley, thyme, basil or oregano!
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Updated to add: the recipe I originally posted was not the one I was thinking of when I raved about these. I'm not sure what I've done with that recipe, but it made "fries" instead of "chips". When I made the "chips" version, I was not very pleased with them - they never got crunchy - at all. So, I've found a "fries" version that should work better. These should have a nice chewy-crunch on the outside and a warm moist inside.
4 medium sweet potatoes
-- cut lenghtwise into 1/2 in slices (like "steak fries")
1/4 cup olive oil
salt and pepper to taste
Preheat the oven to 400 degrees. Place sweet potatoes slices in a large bowl; add oil and toss to coat, add salt and pepper, toss some more. Put slices on a greased cookie sheet. Bake for 15 minutes, turn over and bake another 15 minutes.
You might also try tossing them with parsley, thyme, basil or oregano!
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Monday, September 15, 2008
Colcannon
This traditional Irish dish is a perfect in fall and winter.
1 1/2 lbs potatoes, peeled and cut into 1/2 in. chunks
1 tsp salt, divided
1 1/2 c chopped green cabbage
1/3 c finely chopped green onion
2 c boiling water
2/3 c milk
2 T butter
1/8 tsp finely ground pepper
Place potatoes with cold water to cover by 2 inches and 1/ tsp salt in large saucepan. Bring to boil for 5 minutes. Add cabbage and boil for another 10 minutes until potatoes are tender.
Meanwhile, place green onion in sieve, pour boiling water over them and drain. Add drained onions to a medium saucepan with milk, butter and rest of salt and pepper, bring to a boil them remove from heat.
Drain cooked potatoes and cabbage and return to large sauce pan. Beat on low speeed with a hand held mixer until coarsely mashed. Increase speed to high and gradually add milk and onion mixture and continue to beat until potatoes are light and fluffy.
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1 1/2 lbs potatoes, peeled and cut into 1/2 in. chunks
1 tsp salt, divided
1 1/2 c chopped green cabbage
1/3 c finely chopped green onion
2 c boiling water
2/3 c milk
2 T butter
1/8 tsp finely ground pepper
Place potatoes with cold water to cover by 2 inches and 1/ tsp salt in large saucepan. Bring to boil for 5 minutes. Add cabbage and boil for another 10 minutes until potatoes are tender.
Meanwhile, place green onion in sieve, pour boiling water over them and drain. Add drained onions to a medium saucepan with milk, butter and rest of salt and pepper, bring to a boil them remove from heat.
Drain cooked potatoes and cabbage and return to large sauce pan. Beat on low speeed with a hand held mixer until coarsely mashed. Increase speed to high and gradually add milk and onion mixture and continue to beat until potatoes are light and fluffy.
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Savory Squash Bread Pudding
I think this will end up being like corn pudding, which I LOVE, but with the slight sweetness of butternut squash.
3 C butternut squash (peeled, seeded, cut into 1/2 in. pieces)
1 C chopped onion
1 clove garlic
3 large eggs
2 large egg whites
2 C milk
1 C parmesan cheese (divided into 1/2 cups)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 cups day-old french bread, cubed
Arrange squash in single layer on greased baking sheet. Sprinkle with salt. Bake at 400F, 12 minutes, until tender. Set aside. Remove from oven; reduce temp to 350F.
In a frypan, saute onion in 1 tsp olive oil over medium-high heat until tender, 5 minutes. Add garlic and saute 1 minute. Remove from heat; cool slightly.
Whisk together eggs, egg whites, milk, 1/2 C parmesan, salt, pepper, and nutmeg in a large bowl. Stir in squash, onions, garlic. Add in bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into greased 2-qt baking dish. Sprinkle top with other 1/2 C of parmesan.
Bake in preheated oven at 350F until custard is set and top is lightly browned, 45 minutes.
This recipe is another from one of my FAVORITE seasonal cookbooks: Simply In Season (World Community Cookbook)
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3 C butternut squash (peeled, seeded, cut into 1/2 in. pieces)
1 C chopped onion
1 clove garlic
3 large eggs
2 large egg whites
2 C milk
1 C parmesan cheese (divided into 1/2 cups)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 cups day-old french bread, cubed
Arrange squash in single layer on greased baking sheet. Sprinkle with salt. Bake at 400F, 12 minutes, until tender. Set aside. Remove from oven; reduce temp to 350F.
In a frypan, saute onion in 1 tsp olive oil over medium-high heat until tender, 5 minutes. Add garlic and saute 1 minute. Remove from heat; cool slightly.
Whisk together eggs, egg whites, milk, 1/2 C parmesan, salt, pepper, and nutmeg in a large bowl. Stir in squash, onions, garlic. Add in bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into greased 2-qt baking dish. Sprinkle top with other 1/2 C of parmesan.
Bake in preheated oven at 350F until custard is set and top is lightly browned, 45 minutes.
This recipe is another from one of my FAVORITE seasonal cookbooks: Simply In Season (World Community Cookbook)
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Monday, September 8, 2008
Baked Butternut Squash and Apples
Oh, the color is gorgeous! We'll see how my kids like it...they'll groan when I say "squash", but the brown sugar glaze may get their attention.
2 lbs butternut squash (peeled, seeded, and fibers removed; cubed)
2-3 baking apples (roughly chopped)
1/3 c brown sugar
3 T butter, melted
1 T flour
1/4 tsp allspice
Arrange squash and apples in baking dish. Combine next 4 ingredients in a small bowl then sprinkle on top of apples and squash. Cover and bake at 350 degrees until squash is tender, 40-50 minutes.
This recipe is from one of my FAVORITE seasonal cookbooks: Simply In Season (World Community Cookbook)
Updated to add: Oh, by the way, the kids LOVED this!
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2 lbs butternut squash (peeled, seeded, and fibers removed; cubed)
2-3 baking apples (roughly chopped)
1/3 c brown sugar
3 T butter, melted
1 T flour
1/4 tsp allspice
Arrange squash and apples in baking dish. Combine next 4 ingredients in a small bowl then sprinkle on top of apples and squash. Cover and bake at 350 degrees until squash is tender, 40-50 minutes.
This recipe is from one of my FAVORITE seasonal cookbooks: Simply In Season (World Community Cookbook)
Updated to add: Oh, by the way, the kids LOVED this!
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