Urban Indian Recipes

Winter Minestrone Soup

2011-11-02T20:16:00.000-07:00

Wintertime's chill makes soup a welcome meal for lunch or dinner. To add protein, add a quesadilla, grilled cheese, or if sticking with the Italian theme, bruchetta topped with cheese.

This classic Italian soup is packed with nutritious vegetables, like beans, zuchini, onion, tomatoes, carrots, pasta, potato and spices. Use vegetable broth for a vegetarian version of this warm and satisfying soup. I started out using the Olive Garden Minestrone Soup recipe in Top Secret Recipes by Todd Wilbur, but ended up using dried beans, leaving out green beans and celery and adding potato and chicken broth.

Use two 15 oz. can each for red beans and white beans if you don't have time to use dried beans. Using dried beans is less expensive, and possibly (when considering added salt) more nutritious because you are in control of the quality and preparation your ingredients.

Winter Minestrone Soup

Ingredients

1 cup dried small red beans, sorted and rinsed

1 cup dried small white beans, sorted and rinsed

3 Tbsp olive oil

1 cup minced white onion (1 small onion)

1/2 cup zuchini, shredded

4 minced cloves garlic

4 cups chicken broth

1 14 oz can diced tomatoes

2 medium potatoes, diced

1/2 cup shredded or diced carrot

2 Tbsp. minced fresh parsley

1 1/2 tsp dried oregano

1 12 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/2 tsp dried thyme

2 bay leaves

3 cups hot water

4 cups fresh baby spinach

1/2 cup leftover uncooked pasta

Directions

Put beans into a pot with 5 cups water. Heat to a boil, then cover and let sit for an hour or overnight.

Rinse beans and prepare ingredients.

Heat olive oil over medium heat, and saute onions and garlic in a large pot, until onion turns translucent.

Add broth, beans, can tomatoes, carrot spices, bay leaves,, and water. Bring soup to a boil, then reduce heat and simmer 2 hours. Add potatoes and cook 1/2 hour more. Remove bay leaves and add spinach and pasta. Cook another 20 minutes, or until desired soupy consistency.

Agua Fresca

2011-10-20T13:13:00.000-07:00

I started working in a new office this year, and it's right around the corner from a little Mexican restaurant. Their specials always looked good, so one day I went in and ordered one. A drink came with it, and they offered me a liquid from one of the large jugs they had on ice, or gestured to the soda machine.

I asked about the liquids in the jugs, and was told one was watermelon, one was cantalope, and the third was cucumber. These sounded different but refreshing, so I ordered the watermelon. It was SO GOOD! It was light as lemonade and sweetened a little with sugar.

I didn't discover this until the end of the summer, but now I enjoy a refreshing drink every day I can manage. Maybe I'll get one later today. Watermelon and cantalope are my favorites. They seem easy to make. Try this recipe, from the food network. It seems like a whole cantalope should yeild more than a quart of agua fresca, but let me know what you think.

Agua Fresca (meaning Fresh Water)

Ingredients

1 large cantaloupe or half a watermelon, seeded and diced (about 3 cups)
1 1/2 cups water
2 to 4 tablespoons sugar
2 to 3 limes, juiced

Directions

This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, or mango -- any fruit that is soft enough to puree.

Puree cantaloupe and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and season with sugar and lime juice, to taste.

http://www.foodnetwork.com/recipes/appetite-for-adventure/agua-fresca-recipe/index.html

Butter and Sage Sauce

2011-09-12T20:22:00.000-07:00

I remembered this recipe one day when I had no ingredients for dinner. I remembered that I'd planted sage out front. I had noodles, butter, a lemon tree in back and sage on the front porch. It was worth a shot.

I tried it out and was a bit scared to burn the butter, but it turned out to be delicious! I've made it several times since and browned the butter a bit more, and it was even more delicious!

Vegetables can easily be added to this, although I haven't done it yet. Mushrooms, cherry tomatoes, or spinach would all go well with this sauce.

Butter and Sage Sauce

Recipe courtesy Mario Batali

Ingredients

Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano

Directions

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

via: http://www.foodnetwork.com/recipes/mario-batali/butter-and-sage-sauce-recipe/index.html

Tzatziki sauce

2011-08-01T12:56:00.000-07:00

On our recent visit to Greece, we enjoyed the local yogurt dip, tzatziki, quite a bit! It was so garlicky and deliciously light with cucumbers. I brought some powdered mix home with me, mixed it with yogurt, and it was very good.

Then I found this recipe in Salon ezine, and I'm posting it in honor of my travel mate Laurena, who loved it the most. The method of draining the yogurt will give it a nice, creamy consistency. I hope you enjoy this light and nutritious summer dip!

Michelle's tzatziki sauce

Time: 2½ hours

Ingredients

You will need

1 yard of cheesecloth
Rubber band
Dowel or chopstick
Large sauce pot
Mixing bowl

Ingredients

4-lb. tub of yogurt
1 large cucumber
4-5 cloves garlic (pressed)
2 tablespoons red wine vinegar
Dill to taste
Salt to taste
Olive oil

Directions

Spread cheesecloth on a flat surface.
Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
Add dill and salt to taste and drizzle with olive oil.

Serve with dolmas, falafels, or simply pita bread!

Pasta Caprese

2011-07-20T19:23:00.000-07:00

Image from Free-Photo-Gallery.org

This post is inspired by my online friend Marcia who wrote in a post that she has too many cherry tomatoes. Imagine that! Too much of something from a garden? Seems like it's always too little or too much.

This recipe was inspired by all the colorful little tomatoes now available at farmers markets and Trader Joe's, where I happen to shop. For about $3 you can get a little tub of little tomatoes. I wanted the flavor of a Caprese salad with the addition of a little pasta.

The recipe also was influenced by the fact that it is warm much of the year out here in Southern California, and my husband likes me to use the oven as little as possible.

But browned cheese is just so delicious, that I came up with the compromise of using a high heat for a short period of time, like pizza. I added the Parmesan because it's so good browned!

This dish tries to include a good amount of vegetables. You can mix in some spinach or arugula, or serve the pasta on top, to increase the tasty vegetables in this dish.

I hope you enjoy!

Pasta Caprese

Ingredients:

2 cups cherry tomatoes (or 2-3 lg tomatoes, chopped)
1/2 bag pennete (or similar) pasta (8 oz), cooked (can use leftover)
1 1/2 cup chopped mozzarella
1/4 cup Parmesan cheese
Drizzle extra virgin olive oil
fresh basil, chopped or torn

Directions:

Heat the oven to 450 degrees, F. Combine pasta, 1 cup cheese (reserve some), and tomatoes. Drizzle with olive oil, salt and pepper to taste, mix well. Put reserved cheese on top.

Put into oven as quickly as possible, turn heat down to 425 F and set the timer for 12 minutes.

When done, turn off the oven for the browning to finish.

Remove and cool slightly, top with basil.

Serve over arugula. Serves 2-4.

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If you are starting with uncooked pasta, do not start the oven until the pasta has cooled slightly

Food pyramid replaced by 'MyPlate' icon emphasizing fruit, vegetable, grains, protein and dairy

2011-06-02T16:17:00.000-07:00

The US Department of Agriculture got rid of the Food Pyramid after all these years and many changes. Now they have made a pie chart into a dish (with a little drink on the side).

The message is the same, I think: For good health eat mostly fruits, vegetables, and grains. Plus a little protein.

They go into more detail in this article: Food pyramid replaced by 'MyPlate' icon emphasizing fruit, vegetable, grains, protein and dairy from Science Daily.

For tips and more information about eating healthy, go the the government's new web page to address nutritional health: ChooseMyPlate.gov

For more info:

Spaghetti Carbonara

2011-01-10T15:14:00.000-08:00

I love Spaghetti Carbonara. Not only is it made with two of my favorite foods: pasta and bacon. But it's also so easy; the heat of the noodles cooks the eggs and melts the cheese.

But most recipes I've found call for what seems like too many eggs or cream. While I was watching Mad Hungry one day, I noticed that her recipe called for only 3 eggs! I couldn't wait to try it.

So the next time I had nothing for dinner but some bacon and eggs, I pulled out the pasta (which I almost always have on hand) and looked for the recipe. I read the comments first, and decided to add garlic to Lucinda's recipe.

When I went to make it for dinner, though, it seemed like I should add some vegetables, or else I'd have to come up with something else to add to dinner! So I added small tomatoes and some spinach that I had on hand. The first time I made it, I put the spinach into the colander with the tomatoes, which resulted in much more wilted spinach than in the version below. If you like your spinach more wilted, just put it into the colander with the tomatoes.

The first time I made it I used the cheap parmesan that we had in the refrigerator. The second time I used better quality parmesan, and I have to say that it was delicious both ways, but better with the better parmesean.

There wasn't much left over from the first time I made it, so my husband tasted it, and promptly requested that I make it again! I have a feeling I'll be making it a lot more in the future.
You can make it with lots of other shapes of pasta. Hope you enjoy!

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Spaghetti Carbonara

Serves 4 to 6

Ingredients

1 pound spaghetti
1/2 pound bacon, sliced crosswise into 1/2-inch pieces
3 large eggs
1 cup grated Parmesan cheese, plus extra for serving (optional)
Freshly ground black pepper
2 small cloves garlic
1 pint cherry tomatoes
1/2 bag of spinach (4 cups?)

Directions

Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Reserve 1 cup of pasta water. Put the tomatoes into the colander, and then pour the pasta water over them to drain the pasta. Add to the bacon in the pan, add the spinach, and toss to combine
Whisk together the eggs, cheese, garlic, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Add salt as desired.

Serve immediately with extra grated cheese, if desired.
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Adapted from Mad Hungry, September 2010
Read more at Marthastewart.com: Spaghetti Carbonara - Martha Stewart

Eggnog Cake

2010-12-17T17:38:00.000-08:00

My son has a birthday around Christmastime, so I'm always looking for good cake recipes this time of year. He really doesn't even like cake much, but he does like this one.

Also I love Eggnog. I love Starbucks' Eggnog Latte, I even put eggnog into french toast batter this time of year. (Goes great with ham!)

I picked up this recipe in 2003 on Rec.food.recipes. Anyone remember that? Credit to Robert Puckett who posted the recipe. You can see I've used it for years!

Eggnog Cake

2 Tbsp butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix (approx. 18.5 oz.)
1/4 tsp nutmeg
2 eggs
1 1/2 cup commercial eggnog
1/4 cup vegetable oil
2 Tbsp. rum or 1 tsp. rum flavoring plus 1 tsp brandy flavoring

Grease as 12-cup bundt cake pan with soft butter. Press almonds against sides and bottom of pan; set aside.

In a large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavoring. Beat at medium speed until smooth and creamy, about 4 minutes.

Pour into prepared pan. Bake at 325 F degrees for 50 - 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling.

Prick cake with a thick skewer and top with Rum Syrup while cake is still warm, (optional) or top with powdered sugar.

Rum Syrup
1 cup granulated sugar
1/2 cup water
1 tsp butter or margarine
1/2 tsp. vanilla flavoring
1 1/2 ounces rum (3 Tbsp.)

Boil sugar and water 5 minutes. Add butter, vanilla, and rum. Cook until a syrupy mixture. Yields about 1 cup.

From Robert Puckett
Rec.food.recipes
Archives: http://www.cdkitchen.rfr

Toasted Marshmallow Cupcakes

2010-11-05T16:51:00.000-07:00

I've been watching the new show "Mad Hungry" on the Lifetime Network, also somehow part of the Martha Stewart Living Network. I like Lucinda's straitforward approach to food, and the fact that she uses family members in the show.

This recipe looked good:

http://www.marthastewart.com/recipe/toasted-marshmallow-cupcakes-mad-hungry

I think you can use any cupcake and utilize the same principle: Top with a marshmallow and broil. Watch carefully to avoid burning.

Suppers for Empty Nesters - MORE Magazine

2010-10-05T13:03:00.000-07:00

I saw this article, and I got interested because the article's subtitle, "Simple Sophisticated Dinners" was spot-on. Not all of these are my taste, but they are described simply, use some of today's most interesting ingredients, and some of them sound delicious!

I can see why it's titled for empty nesters - partly because it's in a magazine for 40-year olds plus, but also because children are notorious for being really picky.

I plan to try a few of these, how about you?

Suppers for Empty Nesters - MORE Magazine

Here's one that looks especially good to me:

Friseé Salad with Poached Eggs and Pancetta

Dice a thick slice of pancetta, and fry in olive oil until brown. Whisk together olive oil, sherry vinegar, Dijon mustard and pepper. Poach 2 eggs in boiling water for about 3 minutes. Remove the eggs with a slotted spoon, draining off excess water. Toss enough frisée for two with the dressing, top with the eggs, and sprinkle with the lardons of pancetta.

From: http://www.more.com/2058/24156-suppers-for-empty-nesters
More Magazine issue September 2010

Gazpacho

2010-09-16T16:27:00.000-07:00

I've been trying to eat more meals that consist of raw vegetables, so I thought about making Gazpacho.

Whenever I think about Gazpacho, I think about the movie "Women on the Verge of a Nervous Breakdown" by Pedro Almondovar, and it makes me smile.

I never thought I would like a cold soup, though. About 10 years ago I got brave enough to order it at a restaurant, and I couldn't believe how good it was!

Around the same time, the internet was really taking off, and through the use of newsgroups I developed quite a collection of Gazpacho recipes. So the other day, when I decided I wanted to make a batch, I looked at all the different recipes. They vary in different ways. Some call for tomato juice, some for hot sauce, and another for tomatillos.

I took from these what appeared to be the most basic ingredients: cucumbers, tomatoes, bell pepper, onion and maybe garlic, and put them together in what I hoped was a good ratio. The result was delicious and made more than I would have predicted.

Serve it with good bread.

Gazpacho

3 tomatoes
1/4 small yellow onion
2 small cloves garlic
1/2 small cucumber, peeled
1/2 bell pepper

Chop the vegetables unto chunks, and pop into the blender. Puree until a soupy consistency. Add water if needed.

Serve unsalted and let people add salt to taste.

Serves 3-4.

Passion for Pesto

2010-07-24T13:50:00.000-07:00

I can’t remember where I first saw a recipe for Sun-Dried Tomato Pesto, perhaps it was Giada on the Food TV Network. In any event, I followed the recipe very loosely, having only a package of sun-dried tomatoes and not the tomatoes packed in olive oil. So, how to use dry sun-dried tomatoes?

The first time I soaked them in some water first, then put them in the blender with other ingredients. This was somewhat successful, but the result was more hard pieces of tomato than I would have liked. The next time I heated them in a little water on the stove, and this was much more successfully a paste. It tasted really good, too, even if it looked a little muddy.

Also, when I was in England last year, I picked up a magazine called Woman’s Weekly, and inside was a recipe for Rocket Pesto. Rocket is also known in the U.S. as Arugula. It’s a salad vegetable like lettuce, with a nice peppery flavor. I had a bag that was about to get old, so I tried this recipe too. It was really good I thought, and so did the family. Another tricky way to get them to eat vegetables!

Encouraged by this, I also tried to make pesto from other kinds of lettuce, Spinach was good, but Butter lettuce was not! I also see a recipe for Avocado Pesto on the UK site. Maybe I’ll try that one too! Let me know if you do…

Recipes for Giada’s Sun-Dried Tomato Pesto and Rocket Pest follow:

=============================================
Penne with Sun-dried Tomato Pesto
Recipe by Giada De Laurentiis
Show: Everyday ItalianEpisode: Power of Pesto

Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (or dried tomatoes soaked in hot water for 20 min.)
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

=============================================

Rocket Pesto
from Woman's World UK

Ingredients
100-120g bag rocket
50g (1¾oz) pine nuts, lightly toasted
8tbsp olive oil
1-2 cloves garlic, peeled and crushed
50g (1¾oz) pecorino cheese, finely grated (or other vegetarian equivalent)
1tbsp lemon juice
Salt and freshly ground black pepper
Pasta like spaghetti, to serve
Shavings of pecorino cheese, to serve

Method
Place the rocket leaves and pine nuts in the bowl of a food processor, or blender, along with the olive oil, garlic, pecorino and lemon juice. Purée until the mixture is almost smooth but still has some texture. Season to taste with salt and pepper.

Cook the pasta according to pack instructions, then drain it thoroughly. Add the pesto to the pasta, according to taste, and stir well to coat in the sauce.

Spoon the pasta on to serving plates and scatter some shavings of pecorino over and serve immediately. (Not suitable for freezing).

=============================================
Sources used in this article:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe/index.html
http://www.goodtoknow.co.uk/recipes/383020/Rocket-pesto
http://www.goodtoknow.co.uk/recipes/138498/Avocado-pesto-spaghetti

Homemade Ketchup

2010-06-16T17:06:00.000-07:00

The other day I happened upon a documentary film about a couple that had lived on a houseboat in the Atchafalaya Basin of Louisiana, and it was really interesting. They were living a sustainable lifestyle in the wild, and the pictures are just beautiful.

The woman of the couple, named Gwen Carpenter, was herself very beautiful, and somehow adds to the romance of this story. They both worked hard gardening and fishing, and they would make some of their tomato harvest into homemade ketchup. They mention this in the movie, and I guess it's one of the most-asked questions about the film, so Gwen was kind enough to post the recipe. I've copied it below so I'll be able to find it again!

I followed the recipe pretty closely, but started out with about a third of the sugar called for. It was delicious! The flavor of the spices came through and tasted wonderful. Could more sugar have made it MORE delicious? I don't know, I guess I'll have to make another batch and give it a try...

Better Than Bought Ketchup
courtesy of Gwen Carpenter Roland
(makes about one cup)

1 quart cored and chopped tomatoes, unpeeled
1 cup chopped onion
½ cup chopped sweet pepper such as bell pepper or banana pepper
1 clove of garlic
½ tsp celery seed *
¼ tsp whole allspice *
¼ tsp mustard seed *
1/3 cup light brown sugar, more if you like sweeter ketchup
½ tsp. salt
¾ tsp paprika
¼ tsp. cinnamon
1/8 tsp. ground cayenne pepper
1/8 tsp. ground cloves
1/3 cup apple cider vinegar

Stir the chopped tomatoes, onion, peppers and garlic in a non-reactive pot over high heat until they start to boil. Tie allspice, mustard seed and celery seed together in a bit of cheesecloth or other thin cloth to make a bouquet. Drop the bouquet into the pot of vegetables, reduce heat and simmer, covered, until soft, about 20 minutes.
Mash the vegetables through a sieve if you want smooth ketchup. Calvin and I made such large quantities we didn’t bother with sieving, but these days I push the soft vegetables through a cone-shaped fruit sieve with a wooden mallet. A colander with small holes will also work. Sometimes, before sieving the softened vegetables, I whiz through them with a hand-held blender in order to extract more pulp. There’s a lot of room for individuality in ketchup making.

Return the sieved vegetables and bundle of whole spices to the pot. Add the sugar, salt the remaining spices and vinegar. Bring to a boil on high heat, uncovered, then reduce to medium heat. It will scorch faster than a hen can snatch a fly, so don’t wander off. Some recipes say to cook on low heat at this stage, but I prefer medium for a quicker cook off and brighter flavor. Stand there and stir it until it is almost as thick as you like it, about 25 minutes. It will thicken more as it cools.

Pour into a clean glass container with a lid. It will keep months in the refrigerator but if you make large quantities, process jars in boiling water for 15 minutes.

* If you will be pressing through a very fine sieve, skip the cheesecloth and just add the seeds to the vegetable mix

Multiply amounts depending on how many tomatoes you have. Larger quantities require longer cooking time. An uncovered crockpot can be used to reduce the liquid for larger amounts. Adjust seasonings and sugar to your own taste.

Links in this post:
http://www.lpb.org/programs/houseboat/
http://www.lpb.org/programs/houseboat/more.cfm
http://www.motherearthnews.com/Nature-Community/1982-07-01/Unsinkable-Shelter.aspx

Winter Pesto - FoodConnect.com Article

2009-12-16T15:54:00.000-08:00

I've been experimenting with different kinds of pestos lately. I'll post the recipes soon! I wouldn't have thought to use kale, though...

Winter Pesto - FoodConnect.com Article

Seven ways to use salsa

2009-08-07T14:03:00.000-07:00

I'm always trying to get my family lots of vegetables in their diet, and salsa is such a good vehicle for them because the kids like it, and you can eat it with lots of things. I've even come up with different ways to use it, as I always try to have some on hand in the refrigerator! It's easy in summer, when all of the salsa vegetables are in season!

Not only is salsa delicious and sometimes spicy by itself, but it's a healthy addition to other foods too. Tomatoes are a good source of Thiamin, Niacin, Calcium and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Iron, Potassium, Copper and Manganese. Jalapenos are a strong anti-inflamatory food, and also a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese. How's that for a power food?

Now let's get out there and use it!

7 Ways to Use Salsa

1. Serve it by a dip itself. (got to include this, right?) Add lemon or lime juice for a splash of flavor!

2. Mix with chopped or mashed avocado for instant Guacamole. (a dash of lemon juice will be good for keeping the avocado fresh, too.)

3. Mix with pureed can of black beans for Black Bean Dip.

4. Mix with sour cream and serve over pasta for a Creamy Pasta Sauce.

5. Marinate diced whitefish in lemon juice overnight in the refrigerator. Mix with salsa for Ceviche.

6. Heat water and cook a penne or curly pasta until al dente. Drain and cool. Mix with a small can of corn, a small can of beans (your choice) and salsa for a Taco Pasta Salad. You can top with cheese and chips for serving.

7. Place a nice piece of fish on a large piece of foil or parchment paper. Top with 1/4 to 1/2 cup salsa and 2 Tbs;. olives. Fold to seal and bake at 350 degrees F. for 45 minutes for a tasty and delicious Fish Espanol.

8. For those who feel #1 doesn't count, bake a few corn tortillas and top with canned refried beans. Top with an egg or two, and top that with salsa. Huevos Rancheros!

I've found a few salsas I like in the grocery store, and try to look for them on sale. But just in case you don't already have a good salsa recipe, here's one like Momma used to make:

Salsa Fresca

2 cloves garlic, roughly chopped
1/2 onion, quartered
1 jalapeno, seeded and roughly chopped
1/2 tsp red pepper (like that used to top pizza)
1/4 cup cilantro leaves, packed
1 22-oz can of tomatoes - whole or diced ( or chopped organic tomatoes, if you prefer)
1 tsp olive oil
1 lemon - juiced

Place ingredients into a blender, and pulse at puree speed, or chop by hand until a desired consistency. Salt and pepper to taste. Serve with chips.

Enjoy, or refrigerate for later!

Ham and Arugula Wraps

2009-06-19T14:01:00.000-07:00

I adapted this recipe from Everyday Foods magazine. I couldn't find the recipe when I was ready to make these wraps to take to the Playboy Jazz Festival at the Hollywood Bowl, so I improvised slightly (adding the rosemary) and made the wraps from memory. I couldn't make the cheese stretch to 4 wraps as guided in the original recipe, but these were very good and well praised by my friends. A handy lunch idea, too!

Ingredients:

4 oz goat cheese, room temperature
1 tsp finely grated lemon zest
1 tsp finely minced fresh rosemary
3 lavash bread wraps
1 lb thinly sliced ham
1 bunch arugula, trimmed

Directions:

In a small bowl, combine the goat cheese with the lemon zest and rosemary, and mix well.
Spread the wraps with goat cheese and top with ham and arugula. Roll up and cut in two, or into slices. Wrap with plastic wrap or waxed paper and refrigerate for up to one day.

Serves 3. Enjoy!

Urban Foraging

2009-06-10T15:31:00.000-07:00

I thought this article in the New York Times about Urban Foraging was really interesting.

As I walked around my neighborhood last summer, I saw a neighbors yard that held a full tree of ripe apricots that they didn't seem to be eating. I thought of asking them for some, or of offering something from my own yard in exchange!

So it seems that some people are already doing that, and I think it's great. It helps us use the harvest wisely, it helps us share, and it could help build a sense of community!

I think I'll look around the neighborhood a little more...

heh.

Make sure you ask first!

For more info on apricots, go here.

I love Pizza!

2009-02-15T13:23:00.000-08:00

A favorite meal that the kids love helping with is Pizza. In fact, I used to have a routine where we rented movies on Sunday night and we made pizza to each while we watched our movies.

The kids liked helping make the dough, and especially liked pressing out their own piece after I divided the dough. They'd spread out the dough as wide as they could, then top it with ingredients of their choice. I always offer lots of veggies (see left side of this pizza) but they're not often the first thing picked (see right side.)

Whether you use this as a family activity, or just make it for yourself - have fun!

Basic Pizza Dough
Ingredients
1 pkg dry active yeast
1 cup warm water
3 Tbsp olive oil
1 tsp salt
2 1/2 to 3 cups flour

Instructions:
Pour water into a bowl and sprinkle with the active yeast. Let sit for 5 minutes or so. Then add the oil and salt, and slowly start adding the flour. Stir the flour until it sticks together, then use your hands to knead the dough. Add flour until the dough is not sticky, but smooth. Knead for a few minutes more.

Then put a little olive oil a medium bowl, and wipe it around the inside . Place the dough in the bowl, and turn a few times to cover the ball of dough with oil. Cover with a damp towel or paper towel, and put the bowl in a warm, non-drafty place. (I usually use the top of the stove or the oven,) Let sit 1 hour.

Turn on the oven to preheat it to 450 degrees. Wipe a pizza pan or a cookie sheet with a little oil.

Remove the towel and take out the dough. Punch it down to deflate it a bit, and divide into individual portions (3 or 4). Spread the dough into individual pizza discs onto the pan, and top with anything handy - cheese, vegetables, cooked meat, tomato sauce.

Bake at 450 degrees until cheese is melted and pizza browned - about 10 minutes.

Yum!

Macaroni Salad with Indian Spices

2009-01-24T15:01:00.000-08:00

I've noticed that quite a few people come to this site searching for an Indian Macaroni Salad. There's always confusion whether Indian is referring to people from the country in the East, or Natives of the Americas.

Thanks a lot, Columbus!

Anyway, not wanting to disappoint anyone, I looked for a recipe for such a dish. I found something at http://www.macaroni.in/, a site that seems to specialize in macaroni. I haven't tried the recipe, so if you do, please post your opinion in "Comments." It's always good to hear from someone who's actually tried the recipe.

Macaroni Indian Style Recipe

Macaroni Pasta 2 Cups
Tomatoes large 2 Nos
Onion medium size 1 No
Ginger paste 1 tsp.
Potato Large 1 No
Coriander Powder 2 tsp.
Chilli Powder 1 tsp.
Tumeric 1/2 tsp.
Salt Acc to taste
Garam Masala Pwd 1 tsp.
Cilantro Fresh For Garnishing
Water 10 Cups
Cheese As Sprinkle

Seasoning:
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Oil 2 tsp.

Cut all the vegetables lengthwise. Rapid boil the water, add pasta & cook till a ldente. Reserve 1/2 cup of water, drain & run cold water over to stop cooking.

Heat oil & do the seasoning. Add onions fry till translucent.

Add ginger paste, potatoes, salt, tumeric & cover to cook for few minutes. Mix in tomatoes, cook till juice wilts from tomatoes. Add the reserved pasta water if necessary.
Add coriander, chilli powder & cook till potatoes are done. Mix in macaroni pasta & adjust the seasoning.
Garnish with fresh coriander leaves & serve with cheese sprinkle.

Pumpkin Cupcakes

2008-12-16T18:42:00.000-08:00

I made these cupcakes before Thanksgiving, and they smelled SO good that we could hardly wait to eat them! Not too pumpkin-y, and I substituted whiskey for rum, because that's what I had on hand. I can't imagine that rum would make them any better, but try it yourself and see!

Hope you enjoy...

Pumpkin Cupcake Recipe
makes 12 cupcakes

Ingredients:
1 1/2 C flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t allspice
1 t baking soda
1/2 t salt
1 1/2 C sugar
3/4 C pumpkin puree
2 large eggs
1/2 C vegetable oil
1/4 C whiskey (dark rum)
1/4 C maple syrup

Directions:
Whisk together flour, spices, baking soda, and salt.

In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.

Slowly add the flour mixture and mix until fully incorporated.

Fill cupcake liners 3/4 full.

Bake at 350 F for 20-25 minutes.

From The Cupcake Project

New Mexican Frijole Cheese Soup

2008-11-20T16:25:00.000-08:00

Many, many years ago, my Grandfather gave me a cookbook he bought as a fundraiser for his old school, Menaul High School in New Mexico. It's the kind of recipe book where real people contribute their own tried and true recipes.

This recipe was contributed by someone named Connie Bralley, and I halved and slightly altered the recipe for my own use. Other than using the blender, it's really easy, and only requires 1/2 lb of bacon. You can save the other half for breakfast, or for another recipe. Perhaps I'll post another recipe for using the other half (like Puerto Rican Rice or Pasta Carbonarra) one day soon.

This is a family favorite.

New Mexican Frijole Cheese Soup

Ingredients:
1/2 lb bacon
1 large onion, chopped
22 oz. can diced tomatoes
3/4 cup water
3-4 ribs celery (I leave this out!)
1/2 lb sharp Cheddar cheese, grated (or less, to taste)
1-2 15-oz can(s) pinto beans with jalapenos
1 22-oz can of pinto beans
1 tsp vinegar
salt and pepper

Directions:
Cut bacon into 1-inch pieces and fry until crisp. Remove from pan onto paper towel to drain. Saute chopped onion in the bacon drippings and drain on paper towels. Pour grease from the pan.

Combine bacon, onions, tomatoes, water, celery and shredded cheese in a large pan. Cook over low heat, stirring frequently until blended and cheese is melted. Puree the pinto beans with their liquid. Add two cans beans w/jalapenos if you like it spicier. Stir the beans into the cheese mixture with the vinegar. Add salt and pepper to taste.

Makes 4 + servings.

A Package of Chicken Two Ways

2008-11-13T18:51:00.000-08:00

With the rising price of food and a slumping economy, I've been following several articles about family meals below $10. I'm always looking for ways to cook and eat economically, so last week I took a "Family Style" package of chicken ($6.50 on sale) , and divided it in two. I put a few pieces into a baggie and back into the refrigerator, and the first night I made one of my husband's favorite meals, Hot Braised Chicken.

Day 1: I got this recipe from a Filipino friend of mine, named Liz.

Hot Braised Chicken

Ingredients:
Approx. 1 lb boned chicken pieces, cut to desired sizes
flour, salt & pepper
vegetable oil
2-3 Serrano chili peppers, sliced
1/2 - 1 bottle soy sauce
water
Cooked rice
Directions:
Add oil to a deep pan, less than 1/4 inch. Heat oil over medium heat. Dredge chicken in flour seasoned with a little salt and pepper. Don't add much salt, as you will get a lot more from the soy sauce. Drop the chicken into the hot oil and fry on each side a few minutes until cooked and browned. Remove from oil and repeat until all the chicken is cooked.

When the chicken is finished, make sure there is still some oil in the pan. Add the peppers and saute, and the oil will take on the flavor from the chilies. After a few minutes, add soy sauce and water it down a bit, to taste. Add chicken back to pan and simmer in the hot sauce until heated through.

Serve over cooked rice.

Day 2 - I made up this recipe. It's easy and delicious (IMHO).

Crock Pot Tortilla Soup
Ingredients:
Few chicken pieces (1/2 - 1 lb)
1 15 oz can corn. drained
1 15 oz. can black beans, drained
1 15 oz can diced tomatoes w/green chile
1 28-oz. can diced tomatoes
1 tsp oregano
1/2 tsp garlic seasoning, red pepper flakes
Condiments for serving*

Directions:
Put chicken, drained corn, canned tomatoes and spices to crock pot. Don't add salt yet, as canned vegetables often include salt. Cook on high 5 hours +. When almost ready to eat, remove chicken and allow to cool. Shred the chicken and return it to the pot. Salt to taste.

Serve condiments for garnish. Allow each person to create their own bowl according to their taste.

If you don't have a crock pot, you could cook this soup over low heat for 1 hour, then shred chicken pieces.

Suggested condiments:
Corn chips
corn tortilla strips **
cheddar cheese
cilantro, fresh
avocado, diced
sour cream
minced onions

**To make corn tortilla strips, take a short stack of corn tortillas and cut into thin strips. Toss with oil and bake on a baking sheet at 300 degrees, turning over every 10 minutes until crisp and brown. Salt to taste.

Enjoy!

11 Foods You Might Not Be Eating

2008-11-03T13:07:00.000-08:00

I thought this article in the New York Times was interesting. It seems that pumpkin seeds are high in magnesium! I looked it up further, and it seems they are also pretty high in potassium, copper, iron and manganese. Surprisingly, they are not high in dietary fiber.

I believe that eating many different colors of foods because that brings an assortment of nutrients to your system. This article seems to illustrate this principle, athough it's not the thrust of the article. The columnist asked Dr. Bowden, author of "The 150 Healthiest Foods on Earth," to list the healthiest foods that people don't seem to eat much of. The list is:

Beets (red)
Cabbage (green or red)
Swiss chard (green and red)
Cinnamon (brownish red)
Pomegranate juice (bright red!)
Dried plums (prunes) (deep purple or black)
Pumpkin seeds (white or yellow)
Sardines (black?)
Turmeric (bright yellow)
Frozen blueberries (blue)
Canned pumpkin (orange)

The article explains some of the health benefits of each, and with each a suggestion of how to eat it.

Pepitas -Roasted Pumpkin Seeds

2008-10-30T15:24:00.000-07:00

One great thing about October is pumpkin seeds. Another great thing about spaghetti squash is more seeds! Yum.

Usually I separate the seeds from the pumpkin innards, and let them soak in a little water for awhile. Then I come back and put them into a colander to rinse them and let them drain.

Then I put a little butter into a cookie sheet and let it melt in the oven. I pull it out when the butter's melted, and stir in the seeds. Then I sprinkle with spices, which vary. In the past I put garlic and salt. This year I used blackened seasoning (i.e. blackened catfish) and paprika and salt.

I roast at about 250 degrees and stir and re-season every 15 minutes, for about 45 minutes, or until it looks done.

Use whatever spices you like and enjoy! You can try a sweet mix by using cinnamon and sugar, or pumpkin spice. For ideas for using curry and tea to flavor the seeds, check 101 Cookbooks. The comments have some good ideas too!

Meanwhile, I found a recipe using the seeds that looks great. I can't wait to try it

Did you know that pumpkin seeds are also known as pepitas?

From 101 Cookbooks:
Pepita Salad Recipe

You can serve the lettuce mixed in, or under the split peas depending on how you want to serve this.

1 cup pepitas, toasted (divided)
1 cup cilantro leaves and stems, well washed and lightly packed
1/3 cup Parmesan cheese, freshly grated
3 medium cloves garlic, peeled
juice of 1 medium lemon
1 serrano chile pepper, minced
2/3 cup extra-virgin olive oil

4 cups cooked yellow split peas*
2 handfuls lettuce, torn into bite-sized pieces

Make the cilantro pesto by blending 1/3 cup of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed.

In a large bowl toss the yellow split peas and remaining pepitas with the pesto until everything is coated. Add the salad greens and gently toss again.

Serves 6 or so.

*To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

If you buy them raw, they are good too.

Books about the raw food movement.

Three tablespoons have 4g fiber and 7g protein. It also has 25% DV iron & 2% vitamin A. Sadly, it has 100 fat calories, but I bet it's a good kind of fat.

Baked Spaghetti Squash with Guyere and Parsley

2008-10-22T13:14:00.000-07:00

I never tried Spaghetti Squash until I was in my 30's. I had no recipe, and just tried it with spaghetti sauce the first time. I took to it immediately! My number one complaint against most squash is it's mushiness. Once you scoop out the seeds (save them for roasting!) and such, you drag a fork along the inside skin, and spaghetti-like strands emerge. But even better than spaghetti, the squash has a bit of a crunch, which I love.

Then I discovered this recipe, and that was it! No more red sauce on this wonderful vegetable! My 11-year old daughter likes it so much that she specifically requested it for Thanksgiving last year.

This is a simple recipe, and you can roast the squash in advance. Serve it any time you want to impress someone - it's impressive! It must be the cheese...

Baked Spaghetti Squash with Guyere and Parsley

1 spaghetti squash, about 3 lbs, punctured
1 cup Guyere cheese, grated
3 to 4 Tbsp butter
1/4 cup parsley, chopped with 1 garlic clove
Salt and freshly milled pepper

Preheat oven to 375 degrees F. Bake the squash until the flish is yielding and soft, an hour or more. Cool. Slice the squash in half and scrape out the seeds. Now drag a fork through the flesh, pulling the strands apart. Tos them with the parsley, cheese, and butter. Season with salt and pepper and serve.

Serves 4

From this cookbook - click it to find out more.

10 Top Restaurant Trends

2008-10-10T14:09:00.000-07:00

I thought this was interesting:

1. Bite-sized desserts (yes, like at PF Chang's)
2. Locally grown produce
3. Organic produce
4. Small plates - tapas/mezze
5. Specialty sandwiches (not sure what this means)
6. Craft/artisan or microbrew beer (I don't think this is new)
7. Sustainable seafood (what?)
8. Grass-fed items (like beef?)
9. Energy drink cocktails (like Red Bull and vodka?)
10. Specialty salts (haven't seen this yet)

Source: National Restaurant Association: What's Hot and What's Not Survey, Oct 2007

There have been several books out lately advocating locally grown and organic foods, so it makes sense that restaurants are incorporating recent trends. Any others that you've noticed?

Macaroni Salad

2008-09-17T14:30:00.001-07:00

I was excited when I came across Emeril's recipe for Macaroni salad, because I'm eager to find alternatives to the pickle/onion/Miracle Whip concoction I usually make. Although it is delicious in it's own way, it doesn't seem very nutritious.

Because I love vegetables, I can't resist giveaways from other people's gardens. I love the variety of colors here. So of course I had to add them to my newest pasta salad. (Except for the short red one, which I determined to be a jalapeno.)

Also, I'm not big on prosciutto, so from the beginning I planned to use bacon, which the hubby always keeps on hand. I took a suggestion to use basil instead of parsley, and I ran out of olive oil, but I thought it turned out great! I agree that the creamy texture of the melted goat cheese is a great substitute for mayonnaise. This is what I ended up using:

New Mac Salad

1 lb elbow macaroni
2 oz bacon, cut into strips
2 small cloves garlic, minced
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/8 cup extra-virgin olive oil
1 medium tomato, chopped
3 small assorted peppers, chopped
1/2 cup goat cheese, crumbled
1/2 cup pitted kalamata olives, chopped
2 Tbsp capers
1/4 chopped fresh basil

Fry bacon in a small pan. Heat water to boil the macaroni.

Mix the garlic, vinegar, and Dijon in a small bowl. Add the oil in a stream while whisking the vinegar mixture. Chop all the vegetables and add to a big bowl with the crumbled cheese, olives, basil and capers. Add the dressing and toss.

Cook the macaroni as instructed on the package. Cook until al dente. Drain and immediately toss in with the vegetables and toss until the goat cheese has coated the noodles. Watch out for lumps of goat cheese with vegetables or garlic, and separate those.

Add the bacon, then salt and pepper to taste. Enjoy! The crunchy and salty elements of the salad are quite enjoyable.

(I'd say that this salad is very good, but could use a few more tomatos and more basil. Or serve it over butter lettuce. The veggie to macaroni ratio was a little off. Also, the shallot would have been milder and better in this case than garlic.)

A funny thing happened after I made the salad. I sat down and ate a bowl with my daughter, and then she asked if she could have some bacon. I forgot to add the bacon! Of course, it was better with bacon, but not too bad without it.

<-------------------------------------------->

Emeril's Macaroni Salad

1 lb elbow macaroni
2 oz thinly sliced prosciutto, cut into strips
1 small shallot, minced
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1 medium tomato, chopped
1/2 cup goat cheese, crumbled
1/4 cup pitted Cerignola olives (or your favoriteolives), chopped
2 Tbsp capers
1/4 chopped fresh parsley

Directions
In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.

Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.

Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

<-------------------------------------------->

Macaroni Salad (Old recipe)

1 lb package of elbow macaroni
1 cup onion, choppped
1 cup pickles chopped
2 Tbsp Miracle Whip
2 pinches sugar
splash of milk

Cook the macaroni according to package directions. Drain and cool.

Add to a bowl with chopped pickles and onions, to taste. Mix the Miracle Whip, sugar, and milk in a small bowl. Add to the macaroni mixture and toss.

Add salt and pepper to taste.

Not THAT kind of Mexican Cheese!

2008-04-06T21:08:00.000-07:00

I was thinking of trying a few new recipes (Including Chile Relleno Casserole) this weekend, so I sent my DH to the grocery store, looking for Mexican cheese and unsweetened Cocoa.

Poor guy. I'm pretty sure I told him that the cocoa would be in the baking section, but I guess he didn't hear me. Instead, he searched high and low in the hot chocolate section until he did, indeed, find packets of unsweetened hot cocoa! (Why would anyone make such a thing?)

Then I went to make the casserole, which called for Mexcan, or Cotija, cheese. I see it in the stores all the time in the cheese section. When I went to pull the cheese out of the refrigerator, I couldn't find it! So I asked DH to find it, and he pulled a bag of pre-shredded jack/cheddar mix, labeled "Mexican Style."

"Oh!" I remarked, "I didn't mean THIS kind of Mexican cheese!"

He responded with, "Well, it says right there that it's Mexican cheese."

And he was right. So I used it in the recipe, left out the chorizo (which I don't like), and it turned out great. I know 12 sounds like a lot of eggs, and I was tempted to try it with fewer, but it turned out just right! Just like the picture in the magazine.

I think the key is to pick a large chile pepper (which are not usually very hot), and plan for about one chile pepper per serving. Don't pick too deep of a baking dish, as you'll want to see the peppers to find the servings.

Yum!

Chile Relleno Casserole

2008-04-06T19:07:00.001-07:00

Ingredients

8 green chiles
1 cup grated cheddar cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shredded jack cheese or cheddar cheese

Preparation

1. Roast chiles until blistered and somewhat charred, and put into a closed paper bag to "sweat". After all peppers are roasted and have rested at least 15 minutes, remove from bag and peel. (Don't worry if you can't get all the skin off. It won't hurt you.)

2. Preheat oven to 375°. In a large bowl, mix cheese and spices. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

3. In a large bowl, beat eggs , then whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

4. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Adapted from Sunset Magazine, March 2008

Pozole with Ham

2008-01-14T17:13:00.000-08:00

I accidentally ended up with two hams for Christmas! So I looked for lots of ways to use leftover ham, recipes that wouldn't make my family scream, "No more ham!!!"

I found this recipe in an old Best of Sunset that I have in my "library", and I have to say it was easy and delicious. My family loves the taste of hominy, and we don't eat it that often. In Southwest USA, hominy is often found in menudo, along with tripe. I always like Pozole growing up, because it was tasty like menudo, but without the (rubber meat) tripe.

The original recipe called for bony chicken pieces in addition to the ham. Also, instead of the spices, I added a little of the menudo spice mix I have.

This makes a clear, broth-heavy soup that tastes healthy and delicious.

Ingredients
12 cups chicken broth, or 2 large cans
3 lbs meaty ham hocks or leftover ham
1 tsp dry oregano leaves*
1/2 tsp cumin seeds
1/2 tsp red pepper (like the pizza topping)*
2 lg onions, chopped
1 lg can (28 oz) yellow hominy, drained

In a 6- or 8-quart pan, combine broth with meat and spices. Bring to a boil, then cover and simmer until meat is tender - 1 or 2 hours. Remove meat (use a wire strainer or wrap in cheesecloth before cooking) and let cool. When the meat has cooled to the touch, remove meat and cut into chunks. Return to the pot. At this point, you can cover and refrigerate for up to 2 days.

Remove any fat that comes to the top. Bring the soup back to a simmer. Add the hominy, cover, and simmer gently for 30 minutes.

Serve hot, and offer condiments to add to each bowl.

Suggested condiments:
Broken tortilla chips
raw onion, chopped fine
chopped cilantro
limes

Penne with Pumpkin and Sausage

2007-11-28T15:08:00.000-08:00

I've held onto this recipe for awhile, as I'm always looking for new squash/pumpkin recipes, and this one intrigued me. Maybe because it's savory instead of sweet. It's from a magazine about Italian cooking, so that was intriguing too. Plus the picture looked delicious!

I used a smallish pumpkin I'd purchased around Halloween. I'd done some reading on the internet, and it seems that pumpkin and squash are very close. (Read the comments. There are some good ideas for using pumpkin in there!) In fact, it seems that Dickinson Squash is currently packaged and sold as Libby's canned pumpkin.

My own pumpkin, however, tasted nothing like the canned variety. It didn't have much flavor of it's own, but it picked up the savory flavors of this dish quite nicely. It was a bit of work skinning and dicing the pumpkin, but it was well worth the effort!

Don't leave out the pepper - I think it's an important ingredient here. Also, it was good garnished with parmesean cheese!

Ingredients----------------------------------------------------
salt
1 lb penne (or ziti, mastacholi, or trenne)
8 oz pork sausage (Jimmy Dean's Hot sausage)
1 tsp chopped rosemary, plus extra sprigs for garnish
1 onion, diced small
10 oz. pumpkin, peeled and seeds removed
freshly ground pepper
1/2 cup dry white wine

Directions---------------------------------------------------

Bring a large pot of water to a boil.

Meanwhile, remove the sausage from it's casing (if necessary), and put it into a skillet over medium heat. Add the chopped rosemary, and cook, stirring occasionally, until the sausage starts to brown, about 7 minutes. Thinly slice/dice the onion. Add to the skillet, and cook for about 5 minutes, or until soft. Dice the squash, add to the skillet, and season with salt and pepper. Deglaze the pan with the wine, and cook until it evaporates. Cover and cook, stirring occasionally, until the squash is tender, about 7 minutes.

Add salt and pasta to the pot of water, and cook until the pasta is al dente. Drain the pasta, and add to the skillet. Toss well, and transfer to a serving bowl. To serve, finish with a grinding of pepper, and garnish with a sprig of rosemary. Serves 4-6.

--------------------------------
Adapted from La Cucina Italiana - Quick and Easy, edition unknown
Note: The original recipe, called "Trenne with Squash and Sausage" called for Trenne pasta, winter squash instead of pumpkin, and 1 leek - white and light green parts only, instead of onion.

Tabasco Popcorn

2007-10-12T13:00:00.000-07:00

The truth is that I love popcorn ALL the time, but something about Fall brings out the part of me that loves variations on the basic popcorn pop. I don't remember where I got this idea - probably from a Tabasco bottle!

unpopped corn kernels
vegetable oil
1 teaspoon Tabasco hot sauce
salt to taste

Pour oil into a pan until the bottom of the pan is completely covered in oil. Add popcorn until the oil is completely covered. Add Tobasco and turn heat to high. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat and pour into a large bowl. Sprinkle with salt to taste.

Sweet Sesame Five-Spice Popcorn

2007-10-12T12:57:00.000-07:00

Recipe courtesy Rachael Ray
Show:	30 Minute Meals
Episode:	Food Fight

1/2 cup unpopped corn kernels
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon five-spice powder
1 teaspoon salt
1 tablespoon toasted sesame seeds

Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl.

Sugar Cookies with Pistachio and Dried Cherries

2007-08-03T14:11:00.000-07:00

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chipsPreheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Dried Sour Cherry Nut Clusters

2007-08-02T13:47:00.000-07:00

8 ounceshigh quality white, milk, or bittersweet chocolate, very finely chopped
1 cup toasted almonds
1 cup dried sour cherriesLine a sheet tray with parchment or wax paper.

Temper the chocolate:

Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 minutes. Alternatively, place

2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts. Be sure no water touches the chocolate at any point. Stir in the remaining chopped chocolate and continue to stir until completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch. If not, stir in a large chunk of chocolate to cool it down further, and then remove it.

Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.

Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray. Put an almond and one or two dried cherries on top of each cluster. You may not use all of the remaining 1/3 cup of each. Place the tray in the refrigerator until the chocolates are set, at least 15 minutes. Release them from the paper by slipping a small flexible knife under each.

Store in a cool dry place.

Recipe courtesy of Peggy Cullen

foodnetwork.com

SPICY CRANBERRY TURKEY WRAP

2007-08-01T17:36:00.000-07:00

This looks like a good way to use leftovers at Thanksgiving!

Yield: 4 servings

1 c. orange juice
1 c. sugar
1 bag (12 oz.) cranberries, fresh or frozen
1/2 c. currants or raisins
1/2 c. onion, diced
1/4 c. red wine vinegar
1 T. jalapeño pepper, seeded and diced
1 t. garlic, fresh or jarred, minced
3/4 t. cumin, ground
1/2 t. cinnamon, ground
1 lb. turkey breast cutlets
1/2 c. spreadable goat cheese
or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, romaine or leaf
1 T. fresh cilantro, chopped
1 apple, thinly sliced

To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1/2-inch from edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.

Nutritional analysis per serving: calories 510 (26% calories from fat), protein 35g, carbohydrate 67g, fiber 5g, fat 12g, sat. fat 6g, cholesterol 105mg, sodium 430mg.

Recipe and photo credit: Cranberry Marketing Committee, www.uscranberries.com

From: http://www.fancyfoodmagazine.com/