Roasted Pumpkin Salad

From 101cookbooks.com

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

Serves 4.

* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

Warm Lentil Salad with Sausage & Apple

From Eating Well Magazine
Serves 4

*1 cup dried lentils
*olive oil
*2 tbsp red wine vinegar
*1 tbsp Dijon mustard
*salt and pepper
*3 links sausage, casings removed
*3 cloves garlic, minced
*1 small bulb fennel
*1 Granny Smith apple, finely diced
*6 cups spinach or arugula

Place lentils in a saucepan with 2 cups water. Bring to a boil, then reduce heat to simmer. Cook for 15-35 minutes, until desired softness.

Meanwhile, whisk 3 tbsp oil, vinegar, mustard, salt and pepper in a large bowl. Heat oil in a large skillet and add sausage, breaking it up and cooking until cooked all the way through. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tbsp dressing and remove from heat. Stir in fennel and apple.

Toss the greens with remaining dressing. Serve with warm lentil mixture on top.

Beef and Broccoli Stir Fry

Serves 4
From Everyday Food

*3 tbsp soy sauce
*3 tbsp apple juice
*1 tbsp cider vinegar
*3 garlic cloves, minced
*pepper
*1 lb. flank steak, cut into 3" strips
*canola oil
*1 tbsp corn starch
*1 head broccoli, florets separated into bite-size pieces
*salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, garlic and 1/4 tsp pepper. Add meat and toss. Let marinate 15 minutes. Transfer meat to a plate and reserve marinade.

Heat oil in a nonstick skillet over high heat. Cook meat until lightly browned. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in oil over high heat until bright green and crisp, tossing often. Add 1 cup water and cook until broccoli is tender. Stir in marinade, add to pan and bring to a boil. Cook, stirring, until thickened. Return meat to pan; toss to coat. Season with salt and pepper and serve immediately.

Beef and Barley Soup

Serves 4
From Eating Well

*8 oz. sirloin steak, trimmed and cut into bite-size pieces
*pepper
*olive oil
*1 small onion, chopped
*1 stalk celery, sliced
*1 large carrot, sliced
*2 tbsp tomato paste
*1 tbsp fresh thyme, chopped
*3/4 cup barley
*4 cups beef broth
*1 cup water
*salt
*2 tsp red wine vinegar

Bring 2 1/2 cups water to a boil. Add barley, reduce heat to low and cover. Cook for 30 minutes.

Sprinkle steak with pepper. Heat oil in a Dutch oven over medium heat. Add steak and cook, stirring often, until browned on all sides. Transfer to a bowl. Add a bit more oil the the Dutch oven and add onion and celery, cooking until they begin to soften. Add carrot and cook for 2 minutes more. Add tomato paste and thyme and cook, stirring until vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.

Add barley, broth, water, salt and pepper; bring to a simmer. Cook 5-10 minutes, until barley is completely tender. Return beef and any accumulated juices to the pot and heat through. Remove from heat and stir in vinegar.

Sweet Potato and Black Bean Chili

Serves 4
From Eating Well

*olive oil
*1 medium-large sweet potato, peeled and diced
*1 large onion, diced
*4 cloves garlic, minced
*2 tbsp chili powder
*4 tsp cumin
*1/2 tsp ground chipotle chile
*salt
*2 1/2 cups water
*2 15oz. cans black beans, drained and rinsed
*14 oz. can diced tomatoes
*4 tsp lime juice
*1/2 cup cilantro, chopped

Heat oil in a Dutch oven. Add sweet potato and onion and cook, stirring often, until onion begins to soften. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gently simmer and cook until sweet potato is tender, 10-12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often. Simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Night 1: Slow-Cooked Brisket in Onion Gravy, Night 2: Brisket Sloppy Joes

From Eating Well Magazine

Night 1
*2.5 lbs flat-cut beef brisket, cut into 2 pieces
*olive oil
*2 onions, thinly sliced
*3 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 tsp pepper
*6 oz. can tomato paste
*1 cup beef broth
*salt
*1 tbsp butter, softened
*1 tbsp flour
*2 tsp Worcestershire sauce

Heat 1 tbsp oil in a Dutch oven over medium-high heat. Reduce heat to medium and brown brisket one piece at a time, about 2 minutes per side, adding oil if necessary to prevent sticking. Transfer brisket to a 5-quart slow cooker.

Add 1 tbsp oil to the pan and add onions, cooking until softened. Add garlic, thyme and pepper and cook, stirring, for one minute. Stir in tomato paste. Add beef broth and salt and bring to a boil. Tranfer onion mixture to the slow cooker and cover for 4-5 hours on high (or 8-10 hours on low).

Transfer beef to a cutting board and slice or shred. Transfer gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Stir until it thickens slightly. The gravy should have the consistency of a cream soup. If it does not thicken enough, add the rest of the butter mixture and repeat. Serve the brisket with the gravy.


Night 2
*olive oil
*1 green bell pepper, diced
*1 jalapeno, seeded and minced
*14 oz. can diced tomatoes, drained
*2 tsp chili powder
*salt
*leftover Slow-Cooked Brisket
*leftover Onion Gravy
*2 tbsp molasses
*2 tbsp brown sugar
*whole wheat buns, split and warmed

Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeno and cook until softened. Add tomatoes, chili powder and salt and cook, stirring, for one minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer 10 minutes to meld flavors. Serve on warm buns.

Acorn Squash Stuffed with Chard and White Beans

Serves 4
From Eating Well

*2 medium acorn squash, halved and seeded
*2 tbsp olive oil, divided
*salt and pepper
*1/2 cup chopped onion
*2 cloves garlic, minced
*2 tbsp water
*1 tbsp tomato paste
*1 bunch chard
*15 oz. can white beans, rinsed
*1/4 cup kalamata olives
*1/3 cup whole wheat bread crumbs
*1/3 cup Parmesan cheese

Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with oil; season with salt and pepper. Place in a microwave-safe dish, cover with plastic and microwave on high until squash is fork tender, about 12 minutes.

Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2-3 minutes. Add garlic; cook, stirring for 1 minute. Stir in water and tomato paste and season again with salt and pepper. Stir in chard, cover and cook until tender, 3-5 minutes. Stir in white beans and olives; cook until heated through. Remove from heat.

Position rack in center of oven; preheat broiler.

Combine breadcrumbs, Parmesan and 1 tbsp olive oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan and sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1-2 minutes.

Pepper Chicken with Hummus

Serves 4
From Gourmet via Epicurious.com

• 1/3 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano, crumbled
• 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
• 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
• 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
• 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
• 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
  

Preheat broiler. Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Warm Quinoa, Spinach and Shiitake Salad

Serves 4
From Everyday Food

*1/2 cup red-wine vinegar
*1/3 cup olive oil
*salt and pepper
*2 lbs mushrooms, including shiitake
*1 1/2 cups quinoa
*1 lb. spinach
*8 oz. feta cheese, crumbled

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4 tsp pepper. On a large baking sheet, toss mushrooms with half the dressing and reserve the rest. Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water and 1 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach in a large bowl; add hot mushrooms, quinoa and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta and serve immediately.

Spinach Linguine with Ham and Broccoli

Serves 4
Everyday Food

*2 tbsp olive oil
*2 oz. cooked ham, cut into 1/2" pieces
*3 garlic cloves, minced
*3 tbsp flour
*2 1/2 cups milk
*salt and pepper
*2 oz. cream cheese
*10 oz. spinach linguine
*broccoli, trimmed and cut into bite-size pieces

In a 3-qt. saucepan, heat oil over medium heat. Add ham, and cook, stirring occasionally, until starting to brown. Add garlic; cook, stirring often until fragrant, about 1 minute. Stir in flour; cook 1 minute. Stir in milk and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese and cook until melted.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli for the final three minutes. Drain. Transfer broccoli and pasta to saucepan with cream cheese sauce and toss to combine. Serve immediately.

Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Serves 4
Adapted from Everyday Food

*1 1/2 lb. sweet potatoes, cut into 3/4" chunks
*1 lb. cremini or button mushrooms, trimmed and halved or quartered
*1 tbsp cumin
*1/8 cup olive oil
*salt and pepper
*6 oz. arugula
*goat cheese, crumbled

Preheat oven to 425. On a large baking sheet, toss together sweet potatoes, mushrooms, cumin and oil; season with salt and pepper. Roast, until vegetables are tender and browned, about 20 minutes. Serve arugula topped with sweet potatoes and mushrooms and goat cheese.

Southwestern Skillet Pie

Serves 4
From Everyday Food

*1 lb. lean ground beef
*salt and pepper
*4 cloves garlic, minced
*1 red bell pepper, ribs and seeds removed, chopped
*15 oz. can black beans, drained and rinsed
*16 oz. jar chunky salsa
*1 cup grated pepper Jack cheese

Biscuit Topping:
*1 cup flour
*1 1/2 tsp baking powder
*1/2 tsp salt
*3 tbsp chilled unsalted butter, cut in small pieces
*3/4 cup milk

Preheat oven to 425. Cook beef in a 10-inch ovenproof skillet over medium-high heat until browned. Season with 1 1/2 tsp salt and 1/4 tsp pepper. Add garlic and bell pepper and cook until softened. Stir in beans, salsa and 1/4 cup water; cook over low heat until warmed through. Stir in 1/2 cup cheese. Remove from heat and cover to keep warm.

Stir together dry biscuit topping ingredients. Work in the butter with pastry blender, a fork, or your fingers until pea-size clumps form. Stir in milk until dough just comes together. Stir remaining cheese into the dough and spoon over the beef mixture in small mounds, about an inch apart.

Bake until bubbling and topping is golden brown, 20 to 25 minutes.

Stuffed Peppers

Serves 4
From Everyday Food

*olive oil
*1 small onion, chopped
*2 garlic cloves, minced
*salt and pepper
*12 oz. fresh chicken or turkey sausage, removed from casing
*14.5 oz can diced tomatoes
*3/4 cup couscous
*4 red bell peppers, halved lengthwise, seeds and ribs removed
*1/2 cup shredded Monterrey Jack cheese

Preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add onion, garlic, 1/2 tsp salt, 1/8 tsp pepper; cook until softened. Add sausage to the skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and one cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat and stir in couscous.

Fill pepper halves with mixture. Pour 1/2 cup water in a large baking dish; arrange stuffed peppers in dish. Cover with foil and bake until peppers are tender, 35 minutes. Remove foil and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 minutes.

Ginger Pumpkin Bread

From Everyday Food Magazine
Makes 2 loaves

*12 tbsp unsalted butter, melted, plus more for pan
*2 1/2 cups all-purpose flour, plus more for pan
*2 tsp baking powder
*2 tsp ground ginger
*1 tsp salt
*1 cup granulated sugar
*1 cup packed light-brown sugar
*15 oz. can pumpkin puree
*3 large eggs

Preheat oven to 375. Butter and flour two 8 1/2" x 4 1/2" loaf pans; set aside. In a large bowl, whisk together flour, powder, salt and ginger. In a medium bowl, whisk together pumpkin, sugars, melted butter and eggs; add flour mixture and stir til just combined.

Divide batter between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes and then transfer to a wire rack to cool completely.

Pear Sauce

From Everyday Food
Makes 2 cups

*4 firm, ripe Bosc pears, peeled and cut into 1" pieces
*1 tsp grated lemon zest
*juice of one lemon
*1/8 tsp salt
*1-2 tbsp honey

In a medium sauce with a lid, combine pears, 1/4 cup water, lemon zest, and salt. Bring to a simmer over medium heat. Cover and cook until pears are soft, about 10 to 15 minutes. Uncover and mash coarsely with the back of a spoon. Cook pears to preferred chunkiness, or process until smooth in food processor.

Spicy Butternut Squash Meatloaf

Serves 6
From Everyday Food

*olive oil
*small onion, diced
*2 garlic cloves, minced
*1 1/2 cups butternut squash, peeked and diced
*3 oz. bacon, diced
*2 tsp fresh sage, chopped
*1 tsp red pepper flakes
*1 lb. ground turkey
*1 cup grated Parmesan
*2 slices sandwich bread, diced
*1 large egg

Preheat oven to 350.

Heat oil in a skillet. Add onion, garlic, squash bacon and cook, stirring until onion begins to brown and vegetables soften, 5 minutes. Add sage and red pepper, season with salt and pepper and cook, one minute.

In a large bowl, combine cheese, bread, egg and turkey. Add vegetable mixture and season with 2 tsp salt and 1/2 tsp pepper. Mix until ingredients are combined. Transfer to a parchment-lined baking sheet and form a loaf. Bake until meatloaf is cooked through, 40 minutes, rotating the sheet halfway through. Let rest 15 minutes before slicing.

Butternut Squash Baked Risotto

Serves 3
From Everyday Food

*olive oil
*2 shallots, diced
*2 garlic cloves, minced
*1 tsp thyme
*1 1/2 cups Arborio rice
*salt and pepper
*1/2 cup white wine
*4 cups butternut squash, peeled and diced
*4 cups vegetable broth
*small bunch kale
*Parmesan for serving

Preheat oven to 400. In a Dutch oven (or heavy ovenproof pot with tight-fitting lid), heat oil. Add shallots and cook til soft. Add garlic and thyme and cook til fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring until completely absorbed. Add squash and broth, bring mixture to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. Serve sprinkled with Parmesan.

Roasted Pumpkin Apple Soup

Serves 4
From Eating Well

*15 oz. can pumpkin puree
*1 large or two medium Braeburn apples, unpeeled, cored and cut into eights
*1 tbsp olive oil
*1/3 tsp salt
*pinch freshly ground pepper
*1 tsp fresh sage, chopped
*1/2 tsp cinnamon
*15 oz. can vegetable broth
*3 tbsp hazelnuts, chopped and toasted

Preheat oven to 450.

Toss apple, olive oil, salt and pepper in a bowl. Spread in a single layer on a baking sheet and bake for 20 minutes, stirring once. Stir in sage and roast 5 minutes more. Transfer apples, pumpkin, cinnamon and broth to a blender. Puree until smooth. Transfer to a Dutch oven, season with salt to taste and heat through, stirring. Serve topped with hazelnuts.

Bean and Butternut Tacos

Serves 4
From Eating Well

*4 cups butternut squash, peeled and diced (1/2")
*3 small dried red chiles
*2 cloves garlic, unpeeled, whole and smashed
*olive oil
*3/4 tsp Mexican oregano, divided
*1/2 tsp salt, divided
*1/4 tsp cumin
*1 can pinto beans, drained and rinsed
*1/2 tsp chili powder
*pepper
* 8 6-inch corn tortillas
*1/2 fresh cilantro
*1/2 cup cabbage, finely chopped
*queso fresco or feta for topping

Preheat oven to 400.

Using kitchen shears, finely snip chiles into pieces into a medium bowl. Add squash, garlic, oil, 1/2 tsp oregano, salt and cumin. Toss to coat. Arrange in a single layer on a baking sheet and bake until soft and beginning to brown, about 20 minutes. Peel and finely chop the garlic when cool enough to handle and stir into the squash.

Meanwhile combine in a small saucepan the beans, 1/4 tsp oregano, salt, cumin, chili powder and pepper. Cook over medium-low heat for about 10 minutes.

Warm the tortillas until soft and pliable. Spoon 1/4 cup of the bean mixture into each tortilla and divide roasted squash evenly among the tacos. Top with cilantro, cabbage, salsa and cheese.

Enchiladas with Pumpkin Sauce

Serves 4
From Everyday Food

*cooked chicken
*6 scallions, thinly sliced
*salt and pepper
*15 oz. can pumpkin puree
*4 garlic cloves, peeled
*1 jalapeno, quartered
*1 tsp chili powder
*8 corn tortillas
*1 1/2 cups white cheddar cheese, grated

Preheat oven to 425. In a medium bowl, combine chicken and scallions, season generously with salt and pepper.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour one cup of sauce in the bottom of a shallow 2-quart baking dish.

Lay tortillas on a work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake til cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 minutes before serving.