Recipes 9/16
Pumpkin Bars
Bars:
4 eggs
1 2/3 C granulated sugar
1 C vegetable oil
2 C pumpkin
2 C sifted all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
Icing:
8-oz package cream cheese, softened
1/2 C butter or margarine, softened
2 C sifted confectioners’ sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
(From The Food Network: Paula Deen)
Spicy Swiss Chard
2 Tbls extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped into thin strips
Splash white wine
1 Tbls sugar
Salt
In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.(From: The Food Network: Aaron McCargo, Jr.)
Creamed Kale
2 lbs kale, center stalks removed
4 Tbls unsalted butter
1 C heavy cream
1/8 tsp ground nutmeg
Salt and freshly ground pepper
Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.
(From The Food Network: Bobby Flay)
4-Bean Relish
1/3 C red wine vinegar
4 Tbls balsamic vinegar
1/4 C extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 C scallions, sliced
3/4 C red onions, finely diced
1/4 C roasted red bell peppers, finely diced
1/2 tsp sea salt
3 Tbls honey
1 (12-oz) can white beans, washed & drained
1 (12-oz) can chick peas, garbanzo beans, washed & drained
1 (12-oz) can pinto beans, washed & drained
1 (12-oz) can black beans, washed & drained
Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before service.
(From the Food Network: Guy Fieri)
Carrot, Zucchini, Squash Ribbons
2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 Tbls butter
2 cloves garlic, minced
2 Tbls minced fresh parsley leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 lime, juiced
Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.
(From The Food Network: Paula Deen)
Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 C chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 C grated mozzarella
1 C grated cheddar
1 C mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
(From The Food Network: Paula Deen)
Grilled Potato & Pepper Salad
2 lbs fingerling potatoes
6 cloves garlic, crushed
1 bay leaf
Kosher salt
4 bell peppers (red and/or yellow), stemmed and quartered
2 bunches scallions, trimmed
5 Tbls extra-virgin olive oil
2 to 3 Tbls sherry vinegar
2 Tbls chopped fresh parsley
Put the potatoes, garlic and bay leaf in a saucepan; cover with water and season with salt. Bring to a boil, lower the heat and simmer until almost tender, about 5 minutes. Drain, discarding the bay leaf; transfer the potatoes to a bowl (halve any that are large). Add the peppers and scallions; drizzle with 2 tablespoons olive oil, season with salt and toss.
Preheat a grill to medium. Grill the vegetables, turning occasionally, until the potatoes are tender and the peppers and scallions are charred, 3 minutes for the scallions and 5 to 6 minutes for the potatoes and peppers. Transfer to a cutting board to cool slightly.
Scrape the skin off the peppers with a paring knife and cut them into large chunks; coarsely chop the scallions. Combine the potatoes, peppers and scallions in a serving bowl. Drizzle with the vinegar and the remaining 3 tablespoons olive oil. Sprinkle with the parsley and season with salt; toss.
(From The Food Network Kitchens)