Recipes 10/28
Roasted Sweet Potatoes & Wilted Spinach
4 lbs sweet potatoes, peeled and quartered
Salt
Freshly ground black pepper
1/2 C canola oil
2 large red onions, finely chopped
1/4 C honey
1/2 C butter
1 bag baby spinach (between 10 oz and 16 oz), soaked, well-rinsed and dried
Preheat an oven to 350 degrees F.
In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.(From The Food Network{TFN}: Robert Irvine)
Baked Potatoes w/ Carrots, Sweet Potatoes, & Onions
4 large Idaho or russet potatoes, peeled and cut into 1-1 in pieces
2 sweet potatoes, peeled and cut into 1-in pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2 – in thick slices
1 large yellow onion, peeled and cut into 1/2- in thick slices
1 green bell pepper, diced
1/4 C olive oil
Salt and freshly ground black pepper to taste
Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.(From TFN: Catherine Scorcese)
Golden Squash Soup
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 Tbls butter
3 lbs butternut squash, peeled & cubed
6 cups chicken broth
3 medium zucchini, peeled & sliced
2 tsp salt
1/2 tsp dried thyme
1/4 tsp white pepper
1 C half-and-half cream
1/2 C milk
Grated Parmesan cheese & chives, optional
In a Dutch oven or soup kettle, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 min or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to kettle. Stir in cream and milk; heat through ( do not boil). Sprinkle with Parmesan cheese and chives if desired.
(From: Taste of Home: Holiday 2010)
Balsamic-Glazed Brussels Sprouts
2 lbs brussels spouts
1/2 lb sliced bacon, cut into 1/2 in pieces
1 medium onion, sliced
1/4 C white balsamic vinegar
2 Tbls stone-ground mustard
1/2 tsp garlic powder
1/8 tsp salt
1/3 C soft bread crumbs
Cut an ‘x’ in the core of each brussels sprout. Place in a large saucepan; add 1 in water. Bring to a boil. Reduce the heat; cover and simmer for 8-10 min or until the sprouts are crisp-tender.
Meanwhile, in a large ovenproof skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon to paper towels; drain, reserving 2 Tbls drippings.
Saute the onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, brussels sprouts and the bacon; cook 2-3 min longer.
Sprinkle with bread crumbs; broil 4-6 in from the heat for 2-3 min or until golden brown.
(From Taste of Home: Holiday 2010)
Smashed Potato, Parsnips and Rutabaga
8 C quartered red potatoes
4 C chopped and peeled parsnips
1 rutabaga, peeled and chopped
1 onion, chopped
3 Tbls salt, divided
1 (8-oz) package cream cheese, softened
1 stick butter
Freshly ground black pepper
In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer for 10 to 12 minutes or until tender. Drain well. Add remaining salt, cream cheese, butter, and a dash of pepper. Mash together. (From TFN: Paula Deen)
Parsnip & Potato Hash
3 Tbls extra-virgin olive oil
2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into
half moons
2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
5 sprigs fresh thyme, leaves removed and roughly chopped
Salt
Freshly ground black pepper
1 small onion, finely minced
1/2 cup chopped flat-leaf parsley
1 lemon, zested
Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.(From TNF: Rachael Ray)
Bok Choi w/ Baby Portobellos & Tofu
1 lb extra firm tofu, squeezed dry
1 large head bok choi (leaves thinly sliced Stalks cut into large chunks separate leaves and stems into two bowls)
1 small package baby portobello mushrooms (sliced)
1 carrot, julienned
2 Tbls soy sauce
2 Tbls canola oil
1 to 2 Tbls grated fresh ginger (or 1 1/2 tsp dried)
1 tsp dark sesame oil
Cut tofu into large cubes and mix with 2 Tbls soy sauce. Set aside. Heat wok and and add the oil. Add carrots and ginger, stir fry for 1 minute. Add mushrooms, stir-fry for 30 seconds. Add bok choi stems and tofu, stir fry for 1 minute. Add bok choi leaves and stir-fry for an additional 2 minutes (cover occasionally to produce some steam) until the greens are wilted. Finish by adding the sesame oil. Season with additional soy sauce if necessary. Serve with brown rice.