This is a great use for leftover black beans that are already cooked and well seasoned. It's fine if they have some other ingredients mixed in, like onions and peppers.
1 14-inch pizza crust
olive oil
1 cup cooked black beans
1 tsp lemon juice
1 hot pepper, minced (frozen is fine) or chili flakes to taste
1/4 cup chopped fresh cilantro (or 1-2 thawed cubes from the freezer)
Salt and pepper to taste
1 cup cooked mashed winter squash or pumpkin
3 oz. crumbled goat cheese
2-3 oz. shredded mozzarella (optional)
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
Toss the beans with the lemon juice, hot pepper, cilantro, salt and pepper. Spread the squash over the pizza crust, then top with the bean mixture. Dot with goat cheese, then top with the mozzarella.
Bake for about 15 minutes, until the crust is done and the cheese just begins to brown.
Serves 3-4.
Friday, October 30, 2009
Wednesday, October 28, 2009
Pumpkin Bars
This recipe comes from my friend Amy, who got it from her mom - original source unknown. Winter squash should work fine in place of the pumpkin. I think I may experiment with it a little, but for now, here's the recipe as it came to me. Note that this calls for either one large pan or two smaller ones. If desired, you can frost these with cream cheese frosting. The result is really more like a moist cake than a bar, but tasty.
4 eggs, beaten
1 cup vegetable oil
2 cups sugar
1 3/4 cups cooked mashed/pureed pumpkin
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
Preheat the oven to 350 degrees and grease either a 12x18-inch pan or else one 9x13 pan and one 8x8 pan.
Combine the eggs and vegetable oil in a large bowl. Stir in the sugar and pumpkin.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl and whisk together.
Add the dry ingredients to the wet ingredients and blend well. Our the batter into the greased pan(s) and bake for 25-30 minutes, until a toothpick comes out clean.
4 eggs, beaten
1 cup vegetable oil
2 cups sugar
1 3/4 cups cooked mashed/pureed pumpkin
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
Preheat the oven to 350 degrees and grease either a 12x18-inch pan or else one 9x13 pan and one 8x8 pan.
Combine the eggs and vegetable oil in a large bowl. Stir in the sugar and pumpkin.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl and whisk together.
Add the dry ingredients to the wet ingredients and blend well. Our the batter into the greased pan(s) and bake for 25-30 minutes, until a toothpick comes out clean.
Tuesday, October 27, 2009
Mac & Cheese with Hot Dogs
While this is definitely not my usual fare, it is the sort of dish that children gobble down and adults find more comfort in than they might care to admit. It was brought about, here in our house, because we bought some old-fashioned pork hot dogs from Bostrom Farm some weeks ago on a whim. We figured we might grill them, or that our two-year-old might work his way through them. But grilling season is over, and they are not as convenient for the toddler as anticipated--being the old-fashioned kind, they came not just frozen but also uncooked. So we cooked up several and I made old-fashioned macaroni (well, actually shells, if you really want to know) and cheese. I prefer this type of mac and cheese just tossed with the cheese sauce rather than baked, but you can certainly top it with bread crumbs and stick it in the oven if you want to. I made this with mostly sharp cheddar and a small amount of Dutch Gold (Edam) from Chase Hill Farm, but you can use other cheeses as well. A mix is nice.
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded cheese
3/4 lb pasta (shells or elbows are ideal)
4-5 old-fashioned pork hot dogs, cooked and sliced in rounds
Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium and cook for about 10 minutes, stirring frequently (you can switch to a spoon at this point).
While the white sauce cooks, boil the pasta in a large pot of salted water.
After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts.
When the pasta is done, drain it and return it to the pot. Pour the cheese sauce over it, then stir in the sliced hot dogs. Serve hot.
Serves 4-6.
3 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 cups milk (room temperature is best)
8 oz. shredded cheese
3/4 lb pasta (shells or elbows are ideal)
4-5 old-fashioned pork hot dogs, cooked and sliced in rounds
Start by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium and cook for about 10 minutes, stirring frequently (you can switch to a spoon at this point).
While the white sauce cooks, boil the pasta in a large pot of salted water.
After the sauce has simmered for its 10 minutes, remove it from the heat and stir in the cheese, a handful or so at a time, until it melts.
When the pasta is done, drain it and return it to the pot. Pour the cheese sauce over it, then stir in the sliced hot dogs. Serve hot.
Serves 4-6.
Friday, October 23, 2009
Butternut Gnocchi with Garlic Sage Sauce
This recipe is adapted from one published in Vegetarian Times magazine about five years ago. I have been holding on to the magazine all this time, meaning to try the recipe at some point but never getting around to it until now. I wish I had tried it sooner! Delicious.
Traditionally, gnocchi are made with potatoes. They are also typically formed by hand. In this version, winter squash (substitute anything with a fairly smooth texture for the butternut) takes the place of potato and the gnocchi are freeform, a time saver that gives them a rustic look more reminiscent of dumplings.
2 cups cooked and mashed butternut squash
2 large eggs, beaten
1/4 tsp ground nutmeg
1/2 tsp salt
Freshly ground black pepper to taste
2-3 cups all-purpose flour
6 Tbsp olive oil
4-5 cloves garlic, minced
2 Tbsp finely chopped fresh sage leaves (or a few pinches of ground dried sage)
Grated Parmesan for topping
For best results, start by putting the cooked squash through a food mill or pushing it through a sieve into a large mixing bowl. If this sounds like more effort than you had in mind, you could also just run it through a food processor.
Stir the eggs, nutmeg, salt, and pepper into the squash until well combined. Add the flour, 1/2 cup at a time, until the dough is soft but not very sticky. You may need to add the flour in smaller increments toward the end of this process. Set aside while you bring a large pot of salted water to a boil.
Heat the olive oil, garlic, and sage in a small saucepan. Let it sit over low heat while you cook the gnocchi.
To cook the gnocchi, use a small spoon to take 1-inch scoop of dough. Use another spoon to scrape the dough into the water. Cook as many gnocchi at a time as you can comfortably fit in the pot without crowding (you don't want them to stick together). They will sink to the bottom at first, then bob to the top. Once they bob to the top, cook for 4 minutes. Remove with a slotted spoon and place in a large shallow bowl or equivalent. Drizzle with a little of the sauce and either cover with foil or place in the oven on low heat. Repeat until all of the dough has been cooked. Toss gnocchi with any remaining sauce.
Serve topped with grated Parmesan at the table.
Serves 4-6.
Traditionally, gnocchi are made with potatoes. They are also typically formed by hand. In this version, winter squash (substitute anything with a fairly smooth texture for the butternut) takes the place of potato and the gnocchi are freeform, a time saver that gives them a rustic look more reminiscent of dumplings.
2 cups cooked and mashed butternut squash
2 large eggs, beaten
1/4 tsp ground nutmeg
1/2 tsp salt
Freshly ground black pepper to taste
2-3 cups all-purpose flour
6 Tbsp olive oil
4-5 cloves garlic, minced
2 Tbsp finely chopped fresh sage leaves (or a few pinches of ground dried sage)
Grated Parmesan for topping
For best results, start by putting the cooked squash through a food mill or pushing it through a sieve into a large mixing bowl. If this sounds like more effort than you had in mind, you could also just run it through a food processor.
Stir the eggs, nutmeg, salt, and pepper into the squash until well combined. Add the flour, 1/2 cup at a time, until the dough is soft but not very sticky. You may need to add the flour in smaller increments toward the end of this process. Set aside while you bring a large pot of salted water to a boil.
Heat the olive oil, garlic, and sage in a small saucepan. Let it sit over low heat while you cook the gnocchi.
To cook the gnocchi, use a small spoon to take 1-inch scoop of dough. Use another spoon to scrape the dough into the water. Cook as many gnocchi at a time as you can comfortably fit in the pot without crowding (you don't want them to stick together). They will sink to the bottom at first, then bob to the top. Once they bob to the top, cook for 4 minutes. Remove with a slotted spoon and place in a large shallow bowl or equivalent. Drizzle with a little of the sauce and either cover with foil or place in the oven on low heat. Repeat until all of the dough has been cooked. Toss gnocchi with any remaining sauce.
Serve topped with grated Parmesan at the table.
Serves 4-6.
Green Tomato and Apple Chutney
Green tomatoes picked in October will slowly ripen indoors in a paper bag or wrapped in newspaper. But the flavor and texture will never compare to those picked ripe in warm weather. So, facing a bowl of the last of our green ones, I decided to try something different. This recipe is based on many different ones that I found on the Internet. The concept behind all of them was green tomatoes combined with apples, raisins, and spices. The result is sweet and tangy, perfect to go with grilled or broiled meat, or on crackers or toasted pita triangles. Try it with cheddar as well.
6 cups chopped green tomatoes (cored but not seeded or peeled)
3 cups chopped apples (peeled and cored first)
1 medium onion, finely chopped
3 Tbsp minced ginger root
3/4 cup raisins
1-4 hot peppers, seeded and minced (optional)
1/4 apple cider vinegar
1/4 tsp allspice
1/2 cup brown sugar
Salt and pepper to taste
Combine all ingredients in a Dutch oven or similar wide-bottomed pot. Add a splash of water and bring to a boil, then reduce the heat and simmer over very low heat for about an hour, stirring periodically.
Makes 4-5 cups.
6 cups chopped green tomatoes (cored but not seeded or peeled)
3 cups chopped apples (peeled and cored first)
1 medium onion, finely chopped
3 Tbsp minced ginger root
3/4 cup raisins
1-4 hot peppers, seeded and minced (optional)
1/4 apple cider vinegar
1/4 tsp allspice
1/2 cup brown sugar
Salt and pepper to taste
Combine all ingredients in a Dutch oven or similar wide-bottomed pot. Add a splash of water and bring to a boil, then reduce the heat and simmer over very low heat for about an hour, stirring periodically.
Makes 4-5 cups.
Thursday, October 22, 2009
Thai Pumpkin Soup
This was definitely a winner, with both the husband and the two-year-old coming back for thirds.
Feel free to substitute winter squash for the pumpkin. Butternut or any other fairly smooth-fleshed squash would be a good choice. If you have the cooked squash on hand already, this soup goes together quite quickly. Thai curry paste is very flavorful, but also spicy, so calibrate the amount to your heat tolerance.
Canola oil
2 garlic cloves, minced
1 medium onion, chopped
1-2 Tbsp minced ginger root
1-3 tsp Thai red curry paste
5 cups cooked pumpkin or winter squash
1 14-oz can coconut milk (light is fine)
Water or stock (chicken or veggie)
1 Tbsp Thai fish sauce (optional but recommended)
Salt to taste
1 1/2 cups coarsely chopped cilantro
Heat a little canola oil in a soup pot. Add the garlic, onion, and ginger and saute until tender, about 4-5 minutes. Add the curry paste and saute for another minute or so, stirring to combine. Remove from heat.
In a food processor, combine the squash and onion mixture and process until smooth, adding a little water as needed. You may need to do this in batches. Pour the squash mixture back into the soup pot. Stir in the coconut milk and add water or stock until the soup reaches your desired consistency (I go for a medium thickness myself). Stir in fish sauce, salt, and cilantro and heat through.
Serves 4-6.
Feel free to substitute winter squash for the pumpkin. Butternut or any other fairly smooth-fleshed squash would be a good choice. If you have the cooked squash on hand already, this soup goes together quite quickly. Thai curry paste is very flavorful, but also spicy, so calibrate the amount to your heat tolerance.
Canola oil
2 garlic cloves, minced
1 medium onion, chopped
1-2 Tbsp minced ginger root
1-3 tsp Thai red curry paste
5 cups cooked pumpkin or winter squash
1 14-oz can coconut milk (light is fine)
Water or stock (chicken or veggie)
1 Tbsp Thai fish sauce (optional but recommended)
Salt to taste
1 1/2 cups coarsely chopped cilantro
Heat a little canola oil in a soup pot. Add the garlic, onion, and ginger and saute until tender, about 4-5 minutes. Add the curry paste and saute for another minute or so, stirring to combine. Remove from heat.
In a food processor, combine the squash and onion mixture and process until smooth, adding a little water as needed. You may need to do this in batches. Pour the squash mixture back into the soup pot. Stir in the coconut milk and add water or stock until the soup reaches your desired consistency (I go for a medium thickness myself). Stir in fish sauce, salt, and cilantro and heat through.
Serves 4-6.
Freezing Pumpkin and Squash for Baking
I just roasted a bunch of winter squash, which I plan to use in a few different squash-based dishes over the next few days (stay tuned!). But I think I'll also freeze some of it for use in baking. This is a handy way to have cooked pumpkin or winter squash available for use in muffins, pancakes, cookies, etc. in the just the right quantities.
Cook your squash and cool completely. Scoop squash flesh out of the skin and mash or puree. Then measure out in the quantities called for by your favorite recipes (often 1 cup) and freeze in quart size freezer bags, flattened out so they can be tidily stacked in the freezer (just like with pesto). You can thaw a bag of squash in a bowl of warm water in 10 minutes or so, about the time you would need to combine dry ingredients or preheat the oven.
Cook your squash and cool completely. Scoop squash flesh out of the skin and mash or puree. Then measure out in the quantities called for by your favorite recipes (often 1 cup) and freeze in quart size freezer bags, flattened out so they can be tidily stacked in the freezer (just like with pesto). You can thaw a bag of squash in a bowl of warm water in 10 minutes or so, about the time you would need to combine dry ingredients or preheat the oven.
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