Recipes 10/5 & 10/6

By admin|October 4, 2011|Information

Autumn Squash Casserole

3 lb buttercup squash – peeled, seeded, and cut into 3/4-inch chunks

1/4 C butter

1 Tbls brown sugar

1/4 tsp salt

1 dash white pepper

1 1/2 Tbls butter

6 C sliced peeled apples

1/4 C white sugar

1 1/2 C cornflakes cereal, coarsely crushed

1/2 C chopped pecans

1/2 C brown sugar

2 Tbls melted butter

Preheat an oven to 350 degrees F. Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.

Heat the 1 1/2 tbls butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.

Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.

Bake in the preheated oven until heated through, about 15 minutes. (From

Chicken w/ Onion, Corn & Jalapeño Peppers

2 Tbls olive oil

4 boneless skinless chicken breast halves

Salt & pepper

1 C chopped onion

2 jalapeño peppers, seeded and chopped

8 cloves garlic, chopped

2 ribs celery, chopped

1 1/2 C chopped tomatoes

2 C corn, fresh or frozen and thawed

Juice and zest of 1 lime

2 Tbls chili powder

Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; sauté until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeño pepper, garlic, and celery; set aside.

Combine chopped tomatoes with corn kernels, lime juice and grated peel, & chili powder.

When chicken is cooked, remove to a large clean platter. Add the onion and garlic mixture to the hot skillet; sauté until onion is tender, about 5 minutes. Pour tomato and corn mixture into the skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 min. Season to taste with salt and pepper. Serve with rice. (From

Leek Potato Soup

1 lb leeks, cleaned and dark green sections removed

3 Tbls unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

14 oz, approximately 3 small, Yukon gold potatoes, peeled and diced small

1 qt vegetable broth

1 C heavy cream

1 C buttermilk

1/2 tsp white pepper

1 Tbls snipped chives

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold. (From The Food Network: Alton Brown)

Carrot & Rutabaga Mash

1 lb peeled and chopped carrots

1 lb peeled and chopped rutabaga

1/2 stick, 4 Tbls, butter


Freshly ground black pepper

2 Tbls freshly chopped Italian flat-leaved parsley, for garnish

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.(From The Food Network: Robert Irvine)

Roasted Pepper & Eggplant Marinara

2 large red bell peppers

1 large Fresno chili pepper or Holland chili pepper

1 large head garlic

Sprig fresh rosemary, leaves picked and finely chopped

1 medium-large firm eggplant

Extra-virgin olive oil

Salt and freshly ground black pepper

2 cups chicken stock

1 (28-ounce) can Italian tomatoes

2 fresh basil leaves, torn

Sprig fresh oregano, leaves finely chopped

1 pound long fusilli pasta

Grated Pecorino cheese

Fresh flat-leaf parsley, leaves chopped

Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.

Preheat the oven to 425 degrees F.

Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.

Halve the eggplant lengthwise and brush with extra virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.

In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.

Simmer sauce to combine flavors then cool and store for make-ahead meal.

Reheat over medium heat.

Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.(From The Food Network: Rachael Ray)

French Leek Pie

1 (9 inch) refrigerated pie crust

2 tsp butter

3 leeks, chopped

1 pinch salt and black pepper to taste

1 C light cream

1 1/4 C shredded Gruyere cheese

Preheat oven to 375 degrees F.

Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper.

Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.(From

Share this Post: