So here we are, in the throws of fall, and ready for a new batch of recipes.  This week is going to be wet and cold here in the northwest.  That means, yummy soup and warm winter dishes.  I miss this time of year, only for the food that it brings.  I think I could do without the wet days and nights that come with fall here.
To start us out this week, I think I will go with a little soup and salad.

Kale and Sausage stuffed Acorn Squash with Spinach Salad

Kale and Sausage stuffed Acorn Squash.

1 acorn squash
8 oz sweet italian sausage
2 T oil, olive or coconut oil
1/2 bunch of kale (about 2 cups), trimmed, washed and chopped
6 oz mushrooms, chopped
1/2 onion, diced small
2 cloves of minced garlic
Parmesan cheese

Preparation

Heat oven to 375.  Slice squash in half, lengthwise, then scoop out seeds.  Line a cookie sheet with foil, and spray with non-stick spray.  Place squash, cut side down, then bake 30 minutes.  Remove, flip right side up and prepare filling.  Turn oven heat to broil.
In large saucepan over medium heat, add italian sausage; cook, crumbling as it browns, about 6 minute.  Transfer to a bowl, along with any juices that accumulate.  To same pan, add 2 T oil, then add onion and mushroom, 3 minutes.  Then add garlic, 30 seconds.  Next add kale, stir around to wilt.  Add the juices from sausage to kale mix, cover and let simmer about 1 minute.  Turn off heat; mix in sausage.  Fill squash with sausage and kale mixture.  Then, sprinkle with parmesan cheese and place in oven, 2-4 minutes until parmesan is browned.

Spinach Salad

3 cups baby spinach
2 T feta cheese
2 T sunflower seeds
2 T dried cranberries
1 t dijon mustard
1/8 t salt and pepper, each
2 T balsamic vinegar
1/4 t onion powder
1/2 t garlic
4 T olive oil

In a mason jar, or mini blender; mix together mustard, salt/pepper, vinegar, onion powder, garlic and oil.  In a large bowl place spinach, cheese, seeds and cranberries.  Combine about 1/2 vinaigrette with spinach mixture, just before serving.  Enjoy

Finally a new Weekly Menu

So sorry to everyone...really just Kim, that I haven't been posting.  Anyway, here is this weeks hit list..which was actually really good stuff.

Day 1.  Greek Chicken with home made Na an and Tatziki Sauce.

For the Greek Chicken 

          2 chicken Breasts
          1/2 lemon Juiced
          1 t dried oregano
          3 T olive oil
          1 small container greek yogurt
       Next Step....combine all ingredients in bag to marinate 30 minutes.  Grill chicken 7 minutes per
                          side, or until internal temp reaches 165.  Let sit 10 minutes, then slice on the
                          diagonal.

For the Na an, a traditional indidan flat bread, much like pita

        1 package, or 2 t active dry yeast
        1 t sugar
        1/2 c warm water
        2.5-3 c flour
        1/2 t salt
        1/4 c vegetable oil
        1/3 c plain greek yogurt
        1 large egg
     Next Step.....
             1. In a small bowl, combine yeast, sugar and water.  Stir to dissolve, then let sit for a few minutes, or until it is frothy on top.  Stir in oil, yogurt and egg until even combined.
             2.  In another, medium sized bowl, combine 1 cup flour with salt.  Add the wet ingredients to the flour mixture and stir to combine.  Continue to add flour by the half cup, until you can no longer stir with a spoon, about 1-1.5 cups later.
             3.  Turn the ball of dough onto a well floured surface and knead dough for 3 minutes, adding flour as you go to keep from sticking.  This will bring you to about the 3 total cups, give or take a little.  The dough should be smooth and soft, but not sticky.
            4.  Loosely cover dough and let it rise for about 45 minutes, it should double in size.  Cut into 8 equal slices.
            5.  Heat large skillet, or grill pan over med-high heat.  You can spray lightly, but I have never had a problem with sticking.  Working with one slice at a time, roll out to desired shape...mine are never quite round, but the shape is not a problem, just roll it out and slap it immediately onto hot pan.  Bubbles, big and small, will for on surface.  Flip dough when it is a golden brown on bottom.  This only takes a minute or two on each side.
    Note.....this is great for kids, the shape doesn't matter and they love to roll out the dough.  It is best to get it to about 1/4 inch thick, but don't be too precise.  We even cut out shapes sometimes, like a cookie.  It all tastes great, no matter how it looks.  The trick to the most bubbles is to get it to the pan as soon as it is rolled out, don't pre-roll them, just do it as you go.

For the Tatziki Sauce.

        2 small containers of plain greek yogurt.
       1 t garlic
       1/2 lemon juiced
       1 t white wine vinegar
       1/2 cucumber, seeded and shredded or finely diced.
       small amount of salt and pepper
   Combine all ingredients and let it set for about 30 minutes for the best flavor

Last Step...Dinner Service.  

        We eat this family style, just set out lots of little things to pile on the bread.  Here are our
         favorite.
      Greek Chicken, hummus (store bought), kalimata olives, sliced cucumber, slice grape tomatoes,
         feta cheese and tatziki Sauce...

Day 2. Mozzarella stuffed Meatballs with pasta       and marinara sauce.

       For the Meatballs

           1 lb ground beef or turkey, I used turkey
           1 cup seasoned bread crumbs
           2 eggs
           1 T Italian seasoning
           2 t garlic
           1 t onion powder
           1/2 t each of salt and pepper
           8-10, 1 inch cubes of mozzarella...or the small mozzarella balls in the deli section work nice

           Next Step...Combine all ingredients, minus the cheese.  Using hands, build 10-12 meatballs,
                             leaving a divot in the center for the cheese.  Place cheese inside divot, then use a
                             little extra meat mixture to seal up the edge.  No cheese should be showing
                             through.  Place formed meatballs on greased tray and place in oven at 350, for
                             about 25-35 minutes (depending on the size of the meatballs).  Some cheese will
                             melt out of the meatballs during cooking, don't worry, it's a sturdy cheese so it stays
                            with it in the end.  Serve with Pasta, and Marinara or Alfredo Sauce.

       For the Simple Marinara

            1 can Stewed, Italian style, tomatoes
            1 T Italian seasoning
            1 t onion powder
            2 t garlic
            1 T olive oil
 
            Next Step.......Place all ingredients in small sauce pan and bring to a simmer.  Let simmer for
                                20 minutes, while meatballs cook.  Turn off heat and using an immersion blender,
                                or transfer to a little blender, BLEND sauce to smooth it out.  Done..this also          
                                works super as a pizza sauce.
     

Shrimp Salad

1/2 lb Shrimp, cooked and chopped
2 T capers, chopped
2 stalks celery, chopped
2 t dried dill
2 t horseradish sauce
2 t yellow mustard
2 T mayo
cracked pepper to taste

Mix all ingredients.  Serve on a hoagie roll with fresh lettuce, or just with crackers.

Bruschetta...my version

1 jar Trader Joes premade Bruschetta

1/2 can artichoke hearts, chopped

handful of kalamata olives, chopped

Mix and enjoy...just made this and I am having a hard time not eating the whole thing..yikes

Post Thanksgiving...Nov 27-Dec 1 2012

Oh wow....Gobble Gobble is all I can say. That was some good food for turkey day, I hope you had as much fun making and eating your Thanksgiving dinner as I did. We actually made it as a family, which was pleasantly sweet. I can honestly say that cooking with my husband and a small child, well in the past would have not been so awesome, but IT WAS GREAT. Ever since my man came home from hunting, looking very manly with his new scruff, it has been a delight to be around him, and this holiday was no different. Well enough about me, let's talk about the food, which is what we are all interested in anyway, right?

Meal One: Leftovers????? Turkey Tetrazzini, with my thanksgiving green beans
Meal Two: Seared Steaks (elk) over poached egg and roasted asparagus salads
Meal Three: Fish Taco Salads (I took two of my favorites and mixed, awesome)

Recipes:

Turkey Tetrazzini
I went to thepioneerwoman.com to get this recipe, it was really good, and a great use of leftovers, but here it is. But wait...truth be told, I messed with this one a little, I just can't help it. I am all about convenience and you have to bend a little. This is a huge portion, so I halved the recipe. Also, I omitted the butter all together, I just used HALF the bacon grease from making the bacon bits (which it doesn't say to make in the recipe, so do that step one and then just set aside for the end). Also, I didn't use Monterrey jack, I just used the shredded cheese I had in my fridge. Oh, and I didn't measure either of the cheeses, I just put about half the pasta in the dish, then sprinkled both cheeses, then the other half and topped with more cheese. One more thing, I totally forgot to use the panko, I'm sure it's great with it, but I thought it was great without.

• 1-1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

Preparation Instructions

Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter (or Half you leftover bacon grease) over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Thanksgiving Green Beans
1 lb fresh green beans, ends snapped
3 shallots, thinly sliced
1 T olive oil
1 T butter

Boil large pot of water, and prepare a large bowl with an ice bath.
Add beans to boiling water for 4 minutes, then toss them in the ice bath to shock.
Add oil and butter to large skillet over med heat. Add shallots and saute 3-5 minutes, then add beans and toss until warmed through. Add just a touch of both salt and pepper to taste, I didn't even do this, because I forgot and they we awesome, so do what you like.

Seared Steaks over poached egg and roasted asparagus salads.
So I do the asparagus, and put the pan in for the steak while they cook. Then while the asparagus is cooling a bit and the steak is in the oven and/or resting I do the eggs.
For the steaks:
Place skillet in oven, and bring oven to 500 degrees. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

For the poached egg and roasted asparagus salads
Snap ends of asparagus, then place on cookie sheet and drizzle with a small amount of olive oil, salt and pepper. Place in 450-500 degree oven for 5-10 minutes (depending on thickness of your spears). Remove and let cool.
In large, deep skillet bring 2 inches of water to a boil, then add 1/4 c white vinegar. Once to a boil, reduce heat slightly (you still want a boil, just not a crazy one.) Add eggs, gently, one at a time and let simmer 4-5 minutes (I do 4, I like the yolk runny). I do two eggs per salad, your choice though. Remove eggs with a slotted spoon and place on a paper towel.
Start with either a bed of arugula or salad greens, add asparagus, the eggs and then fan out sliced steaks.
Use any dressing you like, a lemony vinaigrette works good, but we sometimes use blue cheese as well.

Fish Taco Salads:
So, I wanted fish tacos, but I had prepped for the taco salads....merry the two and we have a winner folks. I will not be side-lining this recipe, I will make it for you if you come over, it's that good.
OK, take white fish..whatever you like, I had cod. Place on olive oil sprayed (I just got the sprayer at Costco, no more Pam for me baby...love that thing, and it's all shiny and cute). Anyway, place fish on there, add some sort of Cajun seasoning, we had a great carne asada seasoning so I covered it with that. Then bake at 375 for20 minutes, until fish is nice and flaky.
Now, if you have not gotten yourself the taco salad bowl makers, stop and go get them, they are fantastic....I found them at the abcdistributing website, or the airplane mag has them too. my mom gave me mine before they were cool, so I don't know where I got mine.
So, while fish is baking, toss those tortillas in to form. Then fill tortilla shell with beans, lettuce, tomato, onion, olives, avo, cheese...etc. Then top with flaked fish, sour cream and salsa.

Shopping List:
shredded turkey or chicken if you don't have leftover turkey
steaks
cod (or other white fish)
bacon
eggs
shallots
onion
garlic
asparagus
lettuce
arugula
mushrooms
avocado
tomato
green beans
cream cheese
shredded cheese (use for both pasta and taco salads)
Parmesan cheese
sour cream
thin spaghetti
panko
tortillas
frozen peas
olives (one large can, for both salads and pasta)
broth, turkey or chicken
white wine
vinegar
flour
salsa

Menu Week 11/20/11

Well, this wasn't the best week for cooking, but I did my best. We didn't really eat in a lot this week, but what we did eat was wonderful. We ate out Monday, for my birthday, then ate at the neighbors another night, then I was gone another night, so CJ made freezer pizza.

Meal One: Chile Colorado and Bean burritos
Meal Two: Butternut Squash Soup with Croutons

Recipes

Chile Colorado Burritos
now this, of course, you could just use burger meat with taco seasoning for this, but I had the chile colorado in the freezer, so that is what I used. To make the chile colorado...using pressure cooker on high brown stew meat dusted with salt, pepper and flour. Once browned a heafty coating of chili powder and one large can of el Pato and enough water to just cover meat. Seal on lid and lower heat to medium once you hear the CHCCH, then let go about 20-30 minutes.
For burritos, layer meat, beans (refried or black), cheese, sour cream, lettuce, onion, tomato and olives. Fold and enjoy!!

Butternut Squash Soup
1 onion, chopped
1 T butter
1T olive oil
1 clove garlic, pressed/chopped
1 butternut squash, med-large, peeled and cubed (the larger the squash the thicker the soup)
2-4 sprigs of fresh thyme
4 c chicken broth
salt/pepper

In dutch oven, heat butter and olive oil over med-high heat. Add onion, salt and pepper and let soften about 5 minutes, add garlic and thyme 30 seconds. Add squash and chicken stock, then bring to a boil, lower heat to simmer and cover 20-25 minutes.
Remove thyme sprigs and use immersion blender to whiz soup to a smooth consistency. If you do not have an immersion blender, then you should let the soup cool a little then add it in half batches to the blender. Then return the soup to pot and place back on burner to bring up to temperature.....GET and IMMERSION BLENDER!! The original recipe calls for 1/2 c cream at the end, but I almost always forget and I have never missed it.
Top with croutons...

Homemade Croutons:
day old bread
olive oil
spike
pepper

Using the remaining slices of the bread you cooked earlier this week..hint hint. Chop bread into cubes then toss in bag with a drizzle of olive oil, pepper and spike (salt sub.). Close bag and shake it like you mean it.
Place seasoned bread cubes on foil lined baking sheet and place in oven at 400 degrees for 20 minutes..checking after 15, then 5 then another 5 minutes if needed. I think I just turned the oven off at 20 minutes and them in there for the next ten minutes while I finished the soup. This whole process should be done when you have put the lid on the soup pot, then it all comes out at the same time.

Shopping List
Stew Meat
butternut squash
onions
tomatoes
lettuce
thyme
garlic
sour cream
shredded cheese
olives
chicken broth
el pato
chili powder
spike
day old bread
tortillas

Menu week 11/13/2011

While the husband is away, the wife will...go vegetarian..what?
So it seems like such hassle to cook for one and actually take out meat. I can't seem to find the energy for that one, so I went super veg-a-holic. However, my mom made me a soup with some turkey sausage in it, but had it been me, I would have skipped that part, with all the thawing and whatnot involved.
So the lettuce soup is funny. My mom's friend gives her lettuce from the garden, but it's hearty bitter salad lettuce, so she started adding it to soups. I thought it was a little strange, but she swears by it, so she whipped up a batch and what do you know...it is delicious, of course. She usually makes it more cream based, but she thinks I'm a health nut...you know with all my wheat breads and all, so she went broth based instead, which I do prefer.
I think cooking for one can be super fun, but you have to be a leftover kind of person...for real!!

Meal One: Squash and black bean enchilada casserole

Meal Two: Stir fried Ginger veggies over couscous, twice this week

Meal Three: Big C's lettuce soup!!! (big C is my mom, little C (me)) get it!!

Recipes

Squash and Black Bean Enchilada Casserole
1 acorn squash, cooked and mashed...see note
1 can black beans, drained and rinsed
1/2 c onions diced
2 cloves garlic
1-2 T taco seasoning
1 can diced tomatoes, drained
1 c enchilada sauce
corn tortillas
up to 1 c shredded cheese, your choice cheddar, pepper jack. etc

In skillet heat small amount of olive oil over med heat. Saute onion 3-5 minutes, add garlic for another 30 seconds then taco seasoning. Add beans and mix together, remove from heat.
In greased, or sprayed, casserole pan place 1/4 c enchilada sauce, to coat the bottom. Add a layer of corn tortillas, then 1/2 of each of the following in this order, squash, bean mixture, tomatoes, enchilada sauce and cheese. Repeat in the same order starting with a layer of corn tortillas.
Place in 350 degree oven for 20 minutes. Yummy!!

Note: there are many ways to cook a squash, but the new way I found that is amazing is in the pressure cooker. Cut the end off the squash, then cut in half and remove seeds. Place steaming tray on the bottom of the pressure cooker and place squash inside, skin side down. Add 1 1/2 c water to pot the place lid on, then cook on high. Once the thing goes, CHCHCH, turn it down to medium for 7 minutes. Place under cold water to help release pressure and it will be perfect.

Stir Fried Ginger Veggies

Any mixture of the following, a small handful of each.
Asparagus, broccoli, red pepper, cauliflower, carrot, onion and edemame
grated ginger.
1 c couscous
1 c water

Add a small amount of oil to a large skillet over med-high heat. Add in all veggies, stir fry for about 5 minutes. Then lower heat to about med, add 2 t ginger and 1/2 c water, then let steam for 2 minutes. Turn heat back up and toss veggies a couple times.

Place 1 c couscous and 1 c boiling water in bowl and top with lid or saran wrap, let set 5-10 minutes.

Serve with Braggs or soy sauce, chili sauce and Sriracha

Big C's Lettuce Soup
1/2 lb ground sausage
1/2 diced onion
1 carrot diced
1 small head of broccoli chopped
1 stalk celery
1 can stewed tomatoes, broken into smaller pieces
2 cans chicken broth
serveral hands full of shredded hearty lettuce

In dutch oven type pot brown sausage over med-high heat, add onions, carrots and celery about half way through cooking the sausage. Add tomatoes, broth, broccoli and lettuce. Bring to a boil, then lower heat and let simmer, partially covered for about 15 minutes. Add salt and pepper to taste.

Shopping List.
turkey sausage
acorn squash
onions
carrot
celery
broccoli
grated ginger
garlic
stir fry veggies
black beans
stewed and diced tomatoes
hearty lettuce, red leaf is good, or kale would be good too
chicken broth
couscous
corn tortillas
enchilada sauce
cheese
taco seasoning