From the kitchen of Julie Drey
1 lb pasta
24 oz grated extra sharp cheddar
1 tablespoon butter
1 tablespoon flour
~1 cup milk
Boil water and cook pasta. Drain, melt butter in pot low heat. Add flour to form roux. Add milk, stirring continuously add cheese. Turn off heat, add pasta.
1 ring turkey sausage
6 slices bacon
Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.
2.5 lbs butternut squash
2.5 lbs apples, peeled
2 garlic cloves
1 yellow onion
2 celery stalk
1 cinnamon stick
1 tsp star anise
2 qt vegetable broth
2 oz maple syrup
16 oz heavy cream
1oz olive oil
tt salt pepper
In a pot, sweat the garlic, onion, carrot and celery in the oil until translucent. Add butternut squash and sweat additional 5 min. Add apples and sweat 5 more minutes. Add water, cinnamon, and star anise. Bring to a boil, then reduce to a simmer for 30 minutes. Add heavy cream and simmer for additional 15 min. Add maple syrup and positive contact, remove from heat. Puree soup until smooth and homogenous. Strain through fine china cap. Season to taste with kosher salt and pepper. Adjust consistency with broth, cream or beer.
Yield: 2 servings
1 acorn squash
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste
- Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
- Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
- Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
- Place squash back into oven for 15-20 minutes until tops are slightly browned.
Optional: Sautee chopped chicken and add to filling.
Adapted from Mrs Healthy Ever After
Makes about 12 cups
1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
- Preheat oven to 375.
- Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
- Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
- Stir the nutmeg into the soup.
- Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
1 package yeast
1 c water, warm
2 T vegetable oil
1 T honey
2 1/2 c flour
1/2 t garlic powder
1/2 t onion powder
Combine yeast and warm water and set aside for 5 minutes. Combine other ingredients, then add yeast mixture.
Roll into a ball and let sit in a bowl in a warm place for 5-10 minutes covered with a towel.
Flatten and add pizza toppings.
Bake at 450 for 12 minutes.
via The Pioneer Woman
3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil – To Taste
Salt To Taste
Pepper To Taste
- Cook the penne pasta until tender-firm, also known as al dente.
- Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
- Finely dice one small onion. Mince two cloves of garlic.
- In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
- Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
- Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
- Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.
via The Pioneer Woman
The pears give this sweet pizza fresh flavor and texture.
12 appetizers or 6 main-course servings
Use pizza dough recipe
2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
10 ounces thinly sliced Havarti cheese
6 ounces thinly sliced prosciutto, cut crosswise into strips
2 pears, halved, cored, thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula
Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
Place prepared dough on baking sheet and bake according to instructions. Spread pesto over dough, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.
via Bon Appetit