Recipes 10/26 & 10/25
Wild Rice w/ Butternut Squash, Leeks, & Corn
1 1/2 C wild rice (about 9 oz)
2 tsp coarse kosher salt
3 C 1/2-inch cubes peeled butternut squash
3 Tbls olive oil
6 Tbls (3/4 stick) butter, divided
1 1/2 C finely chopped leeks (white part)
1 1/2 C frozen white corn kernels, thawed
1 Tbls chopped fresh Italian parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
Salt, garlic powder, and paprika
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4″ rounds. If you like, you can do them in strips – they will cook a little faster, but you have to watch them carefully or they’ll burn.
Smear with oil and a little salt and put them on a nonstick baking sheet.
Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.(From lowcarbdiets.about.com)
Pumpkin Pound Cake
2 3/4 C all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (recipe below)
1/2 C butter, room temperature
1 C sugar
1/2 C brown sugar
3 large eggs
2 tsp vanilla extract
1/2 C vegetable oil
1/2 C buttermilk
1 1/4 C pumpkin puree
Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by the vegetable oil and vanilla extract.
In a medium bowl, whisk together dry ingredients.
Whisk together buttermilk and pumpkin puree in a small bowl or measuring cup.
Stir about 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin mix. Stir in another 1/3 of the flour mixture, followed by the remaining pumpkin and the remaining flour. Mix only until ingredients are just combined and no streaks of dry ingredients remain visible. Pour into prepared pan.
Bake for about 45 min, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Pumpkin Pie Spice:
1/4 C ground cinnamon
2 Tbls ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp ground cardamom (optional)
Vanilla Cream Cheese Glaze
2 oz cream cheese, room temperature
2 Tbls milk
1/2 C confectioners’ sugar
1 tsp vanilla extract
In a small bowl, beat all ingredients together until very smooth. Drizzle over cooled cake.(From bakingbites.com)
Whole Pumpkin Pie Soup
1 whole baking pumpkin, rinsed
2 tsp vegetable oil
1 Tlbs unsalted butter
1/2 small yellow onion, diced
1 tsp kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 C low-sodium chicken broth
1/2 C heavy cream
2 oz goat cheese
1 tsp fresh thyme leaves
Heat the oven to 375 degrees F.
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.(From The Food Network: Alton Brown)
Maple-Nut Hubbard Squash
3 lbs. Hubbard squash
1/2 c. butter
3/4 c. maple syrup
Salt and pepper to taste
1/2 c. chopped toasted pecans
Cut squash into pieces. Pare and remove seeds and fibers. Cook, covered, in boiling water until tender. Drain and mash well. Beat in butter, maple syrup, salt, and pepper. Sprinkle with pecans.(cooks.com)
Braised Turnips w/ Poppy Seed Bread Crumbs
3 Tbls unsalted butter
2 lb medium turnips, peeled and cut into 1 inch-thick wedges
1 1/2 C water
1 Tbls fresh lemon juice
For bread crumbs
2 Tbls extra-virgin olive oil
1 garlic clove, minced
1 C fine fresh bread
1 Tbls poppy seeds
1 Tbls chopped flat-leaf parsley
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.(From epicurious.com)