Acorn Squash Pizzas

Let's just say some dinners sound/taste better in my head than in reality. I took the leftover filling from my raviolis from the other night and smeared it on some crescent roll dough. I par-cooked some shrimp and put it on top and baked for 20 minutes. The result: An almost pretty dinner (the stuffing sort of looked like scrambled eggs, which they weren't) and it was the way wrong texture. It sort of felt like raw dough. So, this one goes down as a failure! They can't all be masterpieces, can they?
-Amanda

Tomato Chicken Burritos

Okay, I'm only posting this because it was very good and I want to remember it; but it needs some work. It was too runny. I got inspired to make this after watching a guest cook on the Paula Deen Food Network show. She made Crispy Fried Tacos with Salsa Verde. This isn't exactly that. I had some left over taco shells and I wanted to use them up tonight, but then my "stuffing" was too runny, so I put them in tortillas and baked them for a bit with some store bought salsa verde on top. Like I said, they were delicious, especially with some basic white rice mixed in each bite. Even the two year olds loved it! I think I put too much sauce and not enough chicken. Anyway, here is what I did because it's a bit off from what the original "inspiration" recipe was.
-Amanda

Tomato Chicken Burritos

4 small chicken breasts *
2 garlic cloves
1/2 tsp oregano
1/2 tsp cumin
1 can of diced tomatoes
1 can of green chilis (I'd prefer a fresh one)
1/2 white onion
tortillas
mexican cheese
1/4 cup heavy cream
1 tortilla that has been turned into bread crumbs in the food processor (or plain bread crumbs)

*like I said, I needed more I think. Oh, and I wish I had bone in, but I had boneless skinless, so that is what I used.

Place chicken in a pan and cover with water. Add garlic cloves and simmer for 20 minutes**. Do not boil or chicken will turn to rubber. Remove chicken and shred with two forks.

Put tomatoes, garlic cloves from the chicken pan, green chilis, oregano, cumin, onion, salt and pepper in a blender and puree. In the pan you removed the chicken from, pour sauce in. Add chicken back in and bring to a low boil. Add heavy cream, bread crumbs and cheese. Spoon in tortillas and wrap to form burritos. Pour some store bought salsa verde on the top. Cook at 375 for 20 minutes. Serve with white rice, makes 4-5 burritos.

(**hint: if you are using bone in chicken and you want to make some homemade chicken stock while you are at it, add an onion, celery and peppercorns to the water. Simmer on very low for 40 minutes. Remove chicken from bone, toss bones back and water and let simmer for however long you want. Strain, and you have homemade chicken broth, store in an air tight container and freeze)

Acorn Squash Raviolis

How does one spontaneously decide to make homemade ravioli? I guess that is just how I am. So last night about an hour before dinner I decided to make ravioli. I make fresh pasta from time to time on a whim, but ravioli are a bit harder and I usually (notice the usually part) plan them out in advance. Well I got a ravioli press for my birthday and have been wanting to use it. I made a quick attempt a few days after I received my press but I over stuffed my ravioli and they exploded. Well last night my dough didn't come together so I had to ditch that and whip up a fast dinner. So I woke up this morning feeling challenged. I made fresh ravioli for lunch!
-Amanda

Acorn Squash Ravioli with a simple Bechamel Sauce

Filling:
1/2 acorn squash (Butternut squash would be tasty too!)
olive oil
1/4 cup ricotta cheese
1 tsp ground sage
salt and pepper

Cut acorn squash in half. Scoop out seeds and discard. Drizzle olive oil, salt and pepper on squash. Roast in a 425 degree oven for 30-45 minutes. (This can be done ahead of time.)

When squash is very fork tender and has cooled down, scoop out into a bowl. Add ricotta cheese and seasonings. Stir until well incorporated. Place filling in a pastry bag or ziplock back with the end snipped off.

Pasta:
1 1/4 cup flour
2 eggs
or wonton wrappers

Place ingredients in a food processor and process until a ball forms. Use a pasta machine to roll out sheets.

Assemble Raviolis:
If you have a ravioli press lay pasta out and put a tiny amount of filling in each square (depending on the size of your press.) Lay a second sheet of pasta ontop and with a rolling pin, roll the sheets together sealing in the filling.
OR
If you don't have a ravioli press but still have a pasta machine, lay out a sheet of pasta. Place about a tbsp of filling every 2 inches or so on the pasta. Lay a second sheet on top. Gently press around each mound of filling making sure to press out any air. Cut around each mound of filling into ravioli squares.
OR
Place filling in wonton wrappers and fold over into triangles.

Cook Pasta:
Fresh pasta only needs to boil for a couple of minutes. When the raviolis float to the top, cook for one minute longer and then drain.

Sauce:
1/2 cup fat free half and half
1/2 tbsp butter
pinch of sage, salt and pepper
3 tsp flour
2 tbsp ricotta cheese

Melt butter in a pan. Add flour and stir until flour is wet. Add half and half and seasonings. Stir until there are no lumps in the flour. Add ricotta cheese. Serve over ravioli.

This complete recipe made about 3 servings.

Bread Bowl

I am so excited. I just discovered a super easy way to make bread bowls at home from scratch. The possibilities are endless. I really don't know how to contain my joy at this discovery! Traditional bread bowls that I have had are more crusty, usually made out of sourdough, but this was light fluffy and the main thing... EASY!
-Amanda

Bread Bowl

base ingredients:
1 package of dry active yeast
2/3 cup warm water
1 tbsp sugar (sugar substitute won't work, it's "food" for the yeast)
1 2/3 cup of flour
1/2 tbsp salt
1 tbsp olive oil
few tablespoons of cornmeal reserved

For Mexican Bowl:
add 1/2 tbsp oregano and 1/2 cup shredded cheddar cheese

For Italian Bowl:
add 1/2 tbsp dry basil and 1/4 cup Parmesan cheese

Pour yeast into warm water. Warm tap water is fine, you don't want it to be boiling. Add the sugar and stir the yeast. Wait until it starts to foam and bubble. This way you know your yeast is still good. It should take about 5 minutes. Meanwhile, place the rest of the ingredients (except cornmeal!) in a food processor (I'm sure you can do this by hand, just knead until dough comes together. You could probably also use a stand mixer with dough hook.) When yeast is good and foamy, turn on processor and pour the water-yeast mixture in slowly until incorporated. Keep the food processor on until the dough starts to ball up on the side. Remove from the food processor and knead a few times by hand to bring it together into one large ball.

Spray a large bowl with cooking spray and place dough ball in the bottom. Cover with a kitchen towel and place in a warm non-drafty spot. Let rise about 45 minutes. Preheat oven to 375º. Divide the dough into two smaller balls. Sprinkly reserved cornmeal on a cookie sheet (this prevents dough from sticking!) Place balls onto the cookie sheet and cook for about 20 minutes. Dough should start to turn brown on top. A toothpick will come out clean.
Serves 2.

Possibilities are endless: Pictured above: I have a Mexican bowl with Shredded Salsa Beef, topped with cheese, onion and a pickled jalapeno. Diced tomato or black olives would be good too.

Italian bowl, fill with meat spaghetti sauce and top with mozzarella.

Or make a chili bowl, a clam chowder bowl, cheese and broccoli bowl, etc!

1 Can of Pumpkin - 2 Recipes

I love pumpkin. Pie, of course. But there’s a lot of baking that can be done with pumpkin, which adds moisture and fiber while cutting out some of those pesky calories. I’m not saying it makes a baked good particularly slenderizing, but it might just help the guilt factor of eating that second serving.

Many times, I’ll make a recipe that uses part of a can of pumpkin. Sure, I could freeze the remainder, but I have a very bad habit of freezing little bits and then losing them to the freezer monster (also known as forgetting it was ever there in the first place, at which point I open a fresh can, have another leftover, lather, rinse, repeat). So I gave myself a pat on the back for figuring out this way to make 2 tasty treats, use the whole can of pumpkin, and everybody wins.
-Julie

Pumpkin Applesauce Muffins

½ cup pumpkin
1 cup applesauce
½ cup milk
¼ cup oil (or substitute another ¼ cup applesauce)
1 egg
½ cup packed brown sugar
1 cup flour*
½ cup wheat flour*
1 cup oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon

Mix pumpkin, applesauce, milk, oil, sugar, and egg together until combined. Add remaining dry ingredients and mix until batter is formed. Fill muffin tins halfway. Bake at 400 degrees for 18-20 minutes. Makes approximately 36 mini muffins or 18 regular sized muffins.

* Use any combination of flour that yields 1 ½ cups.


Pumpkin Bread

Remaining pumpkin (about 1 ½ cups)
1 cup packed brown sugar
2 egg white1/4 cup applesauce
1/2 tsp. vanilla
1/3 cup plain yogurt (or vanilla yogurt – just adjust the next ingredient down a little)
1 cup flour
3/4 cup wheat flour
1 ½ tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup golden raisins (optional)
1/2 cup chopped nuts (optional)

Combine sugar and egg whites completely. Add pumpkin, applesauce, yogurt, and vanilla and mix to combine. Add remaining ingredients and mix into batter.

Pour into a greased loaf pan. Bake at 350 degrees for 45-55 minutes until it can pass the toothpick test.

Holiday Cheer-Encouraged by Vodka.

Holiday parties are a-coming. I like to offer seasonal holiday beverages. Drinking with a theme seems classier. After college I moved to San Diego. My whole family lives on the East Coast. Because of this my holidays usually included close friends rather than family. To that effect I began to create my own holiday party traditions. I will share with you the most fun: The Apple Cider Martini. The schedule was usually wine and appetizers, meal and wine, then dessert and Apple Cider Martinis. Delicious, simple, and makes any party a rockin' party!

Apple Cider Martini

2 parts Apple Cider

1 part Vodka

Place vodka and cider in martini shaker with several ice cubes and shake well.

Strain ice out and pour into martini glasses with cinnamon-sugar rim.

If you cannot obtain apple cider, "Simply Apple" juice works well as a substitute.

Cinnamon Sugar Rim

Mix equal amounts cinnamon and sugar. Pour onto plate. Use a lemon slice to moisten rim of martini glass. Dip rim in cinnamon and sugar so that the rim is evenly covered.

Warning: Serve these only after you have finished cooking. I cannot recommend using the stove or handling hot dishes while drinking these tasty martinis. Trust me. Please.

-Jules

Sweet and Sour Chicken

The other day John and I watched The Proposal. At the end of the movie the couple is being grilled by US customs about their relationship to see if it is legit. (She was a Canadian with an expired green card and he was her assistant.) Anyway, it was a good romantic comedy. But then John and I started asking each other questions to see if we knew all the answers about our "favorites" and things like that. Apparently I did not know his favorite fruit was pineapple. So when I was grocery shopping the other day and saw fresh pineapples on the shelf I had to buy it. Then I didn't know what to do with it. I asked him if he wanted to eat it straight up, as dessert grilled with brown sugar or as Sweet and Sour Chicken. This dish won out and it was very good, and I normally don't like Sweet and Sour Chicken!
-Amanda

Sweet and Sour Chicken

2 large chicken breasts
4 tbsp cornstarch
1 bell pepper (whatever color, I used green)
1/4 of a red onion
1 cup of sugar snap peas
1/2 a fresh pineapple or 1 can of pineapple chunks, drained
1 cup of button mushrooms (I didn't have any, but I wanted to put them in the dish!)
1 tbsp vegetable oil

Sauce:
1/3 cup rice wine vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce
1 tsp corn starch

Cut bell pepper & red onion into large chunks. Heat oil in a large skillet. Put the bell pepper and onion in the skillet on high heat and cook it until it starts to brown. Chop chicken into large chunks. In a large ziplock bag, pour the cornstarch and chicken chunks together. Coat the chicken thoroughly. Put the chicken in a colander to sift off extra cornstarch. You may need to add a bit more oil to the skillet. Add the chicken to the peppers and onions. Add the sugar snap peas and mushrooms. Dice the pineapple and add it to the chicken.

To make the sauce in a small bowl whisk together all ingredients and pour over the chicken and vegetables. Cook until thickened. Serve over white rice.