Tuesday, December 30, 2008
Pulled Pork Sandwiches
Spicy Turkey Peanut Stir-fry

Wednesday, December 24, 2008
Happy Holidays From My Kitchen to Yours





Mediterranean Chicken Pasta
1 cup cherry tomatoes

Monday, December 15, 2008
Peppermint Candy Cane Brownies
Peppermint Candy Cane Brownies
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
Pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. Give those squares a rough chop so they'll be easier to melt.Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares and enjoy!
Shrimp Skewers with Sauteed Veggies and Southwestern Wontons

The previous night, I had prepared a dessert using won ton wrappers and had some left along with corn kernels, so I thought it would be fun to do a southwestern won ton appetizer- there were some fun flavors in there, though I may tweak the recipe a bit, so be on the lookout for a revised version soon!
Finally, I thought some sauteed fruit and veggies with a pineapple soy sauce would be the perfect side dish in a bed of rice for this tropical winter treat.
Chipotle Lime Shrimp Kebabs
2 chipotles in adobo
1 tablespoon adobo sauce from chipotle in adobo can
2 limes, zested and juiced
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon crushed red pepper flakes
1 pound shrimp, deveined and tails off
Finely chop the chipotles and then mix in a bowl with all other ingredients. Refrigerate for 30 minutes. Meanwhile, soak 6 wooden skewers in water to prevent scorching while cooking.
Preheat a grill pan on medium heat and spray with cooking spray. Thread 3 to 4 shrimps on each skewer and cook about 3 minutes on each side.
Sauteed Fruits and Veggies with Pineapple Soy Sauce
1 (6 ounce) can pineapple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
Zest and juice from 1/2 orange
1 orange bell pepper, halved, seeded and cut into 1-inch pieces
1 green bell pepper, halved, seeded and cut into 1-inch pieces
2 cups 1-inch pineapple chunks
Preheat a saucepan on medium high heat and combine first four ingredients. Once simmering, reduce heat and cook about 10 to 15 minutes, until thickened. While sauce is thickening, heat a large non-stick skillet on medium heat and spray with cooking spray. Add remaining ingredients and saute until softened, about 5 minutes.
To serve, place vegetables on a bed on white rice and drizzle with pineapple soy sauce.
Southwestern Won Ton Bites
12 medium won ton skins
4 ounces corn kernels
1/4 red onion, diced
1/2 red bell pepper, diced
1 (4 ounce) package reduced fat cream cheese
Salt and pepper to taste
1 roma tomato, diced
1 avocado, diced
1/4 cup cilantro, minced

Tamales with Mexican Rice
To go with them I wanted to make Mexican rice and a salad to lighten things up. One of my favorite bloggers to read is Ben from What's Cooking, so I took his recipe for Mexican Rice- it turned out great, so thanks Ben!
Mexican Rice
Vegetable oil
1 ½ cups of rice
2-3 Roma tomatoes
½ small onion
2 garlic cloves
chicken broth if necessary
1 small can of mixed vegetables
salt
In a deep saucepan heat about 3 tablespoons of vegetable oil over medium fire.
When the oil has thinned add the rice and let it fried until it gets light brown. Stir constantly so it browns evenly. This step is very important to avoid the rice to stick when cooked.
In a blender mix tomatoes, onion and garlic with some chicken broth until well blended. The secret to perfect

When the rice is light brown mix it with canned vegetables, tomato mix and salt to taste.
Stir and bring it to a boil.
Reduce heat to low and cover. Let it cook for about 15 minutes.
Here’s another tricky part to avoid the rice to break and stick.You don’t want to stir constantly but not stirring at all will cause the rice to stick and burn at the bottom of the pan so stir lightly every 5 minutes making sure the rice is not sticking to the bottom.
When the water is almost absorbed stir more constantly but always lightly.
Cilantro Poblano Salad
1 poblano pepper
2 garlic cloves
1/4 cup pine nuts, lightly toasted
2 bunches cilantro
3/4 cup olive oil, divided
Salt and pepper to taste
2 tablespoons lime juice
1 bag romaine hearts
1 package cherry tomatoes
1/2 cup roasted corn kernels
1 avocado
Preheat oven to 400 degrees. Roast pepper for about 20 minutes, turning occasionally. Let cool, then halve and remove stem and seeds. Add garlic and pine nuts to a food processor and pulse. Add pepper and pulse again. Add cilantro, 1/4 olive oil, salt and pepper and lime juice and pulse until smooth. Whisk together 2 tablespoons with remaining olive oil and set aside. Toss lettuce tomatoes, corn and avocado with dressing and serve.
I like this salad because I had made the pesto a couple days before for some breakfast tacos I had prepared, so this was a great way to finish it off.
Monday, December 8, 2008
Best Green Beans Ever

Before you get confused, this is not Apron. She's making me muffins right now, and I've confiscated her computer so I can blog about green beans. By the way, this is Roommate Daba, and this recipe is a concoction that my mom and I adapted from a most delicious entry in the most delicious cookbook called Stop and Smell the Rosemary. And, I tend to go overboard on onion and garlic, so use your own discretion on that!
Best Green Beans Ever
4 tbsp. butter
1/2 cup minced white onion
1/4 cup fresh basil chiffonade
2 tsp. chopped fresh rosemary
3 0r 4 cloves of garlic, minced
1 tsp. salt 1 lb. green beans, snapped and blanched
Melt butter in large skillet and add onion. Saute until soft on medium heat. Add basil, rosemary, garlic, and salt. Cook, stirring constantly, for 3 minutes. Stir in beans. Cook uncovered until beans are thoroughly heated. Salt and pepper to taste. Serve, and enjoy!
Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
2 red bell peppers
2 cloves garlic
1 15-ounce can chick peas
2 tablespoons lemon juice
Olive oil
Salt and pepper to taste

My friend Karen was visiting so I made her my test subject. She approved!

Wednesday, December 3, 2008
Guest Blog: Thanksgiving Lefse

Part of my family's tradition for both thanksgiving and Christmas dinners for about as long as I can remember has been the making and eating of Lefse. Lefse originates in Norway, and is about the only thing I can show for my 1/16th Norwegian heritage, but this was the first year I've ever attempted to make it alone. It turned out to be pretty easy, but does take a good amount of time and some special equipment.
Ingredients:
- 13 cups mashed potatoes (no lumps)
- 1 tsp salt
- 2 Tbs thick cream
- 2 Tbs butter
- 1 cup flour
20lb of potatoes yields roughly 10 and a half batches (we like to think big).
You will also need:
- lefse stick. A wooden stick thats flat enough to slide under a lefse and about 3/4" wide, used for moving the dough from the rolling surface to the griddle.
- lefse rolling pin. I've never seen these used for anything else, its a regular rolling pin with grooves cut laterally down the side. Luckily my mom had a spare.
- Pastry Cloth. Its hard to find these, but it can be done. I made mine from a thick cotton canvas pulled tight across a flat, heavy piece of wood (just like my grandma used to). You need it to be at least as big as your griddle, and the more room the better.

And there you have it! I made 10 pounds of potatoes, and between snacking while cooking, and our 30 guests at thanksgiving, only 3 lefse were left over, so it looks like I'll have to do it again for Christmas since I had none left to freeze. We typically serve lefse warm or at room temperature (it cools fast...) with butter, with butter and brown sugar, or just plain. I usually roll it up and eat about half a lefse at a time, depending on the size. I hope you enjoy it as much as I do! Ha Det!
Grilled Sandwiches: 2 Ways
The grilled cheese came about because, well, I had a lot of bread I needed to use. Also, I had made a delicious chicken, onion and red pepper soup the night before and plenty of leftovers, so a warm grilled cheese sandwich was the perfect companion.
Monte Cristo Sandwiches with Grape Dipping Sauce
Monte Cristo
8 slices bread, I used Earth Grains Whole Wheat
4 slices turkey deli meat
4 slices ham deli meat
4 slices cooked bacon
4 slices Jarlsberg cheese
1 egg, beaten
1 tablespoon milk
Grape Dipping Sauce
1 tablespoon butter
1 tablespoon flour
1 cup heavy cream
1/2 cup grape jam
Salt and pepper to taste

Meanwhile, heat a medium saucepan on medium low heat. Melt butter, and then whisk in flour. Let cook about 1 minute. Whisk in heavy cream and let heat about 5 to 6 minutes, stirring constantly, until it begins to thicken. Remove from heat. Stir in grape jam and salt and pepper. Serve in a small condiment dish next to sandwiches.
I served this with a great light salad. It was simply spinach, halved grapes, bacon and toasted almonds drizzled with my sweet onion poppyseed dressing I love so much. Delicious!
Grilled Cheese with Spicy Cilantro Pesto
Pesto
3 tablespoons pine nuts, lightly toasted
2 cloves garlic
1/2 jalapeno, halved and seeded
1 bunch cilantro (about 2 cups)
2 tablespoons parmesan cheese
Olive oil as needed, about 1/4 cup
Salt and pepper to taste
Sandwich
8 pieces bread
2 tablespoons butter, softened
8 slices colby jack cheese
4 ounces Manchego cheese, shredded
1 tomato, sliced
1/2 cup cilantro pesto
1 avocado

For the sandwiches, Preheat a large skillet on medium heat, sprayed with cooking spray. Butter one side of each piece of bread. Spread a thin layer of cilantro pesto on the other side of each piece of bread. Layer sandwiches in this order: 1 piece bread (butter side down), 1 slice colby jack cheese, a sprinkle of Manchego cheese, 1 slice tomato, 1 slice colby jack, other slice bread (butter side up). Add to skillet and cook 3-4 minutes on each side, until bread is nicely browned and cheese is melting.
While sandwiches are cooking, halve avocados and cut into slices. When sandwiches are done, slice on the diagonal and place an avocado piece on each half, secured with a toothpick. Enjoy with a nice warm soup!
Sunday, November 23, 2008
Sweet Pecan Crusted Salmon with Honey Glazed Carrots and Stuffed Squash
Sweet Pecan Crusted Salmon
2 pounds salmon, skin removed
1/2 cup honey
2 tablespoons lemon juice
1 cup crushed pecans
1 tablespoon fresh chopped rosemary
Preheat oven to 375 degrees. Place salmon on an oven-safe skillet. Combine honey and lemon juice in a microwave-safe glass and heat for 20 seconds on high. Stir and brush onto one side of salmon. Combine crushed pecans, rosemary and salt and pepper in a bowl. Press onto salmon skin. Cook 12-15 minutes, or until done.
Honey Glazed Carrots
1 pound baby carrots
1/2 cup honey
Salt and pepper to taste
Place a large pot of water to boil. Add carrots and cook until softened, about 5 minutes. Drain and mix in honey and salt and pepper. Let heat another minute or so, until honey has melted.
Stuffed Squash
3 yellow and/or zucchini squash
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup red onion, chopped
1/3 cup sage derby cheese, shredded
1/3 cup crushed pecans
Salt and pepper to taste
Salt and pepper to taste
Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop out pulp and reserve. Heat a non-stick skillet on medium heat and drizzle in oil. Add garlic and onion and saute about 3 minutes. While that cooks chop reserved squash pulp. Add pulp to garlic and onion mixture and saute another 3 to 5 minutes. Remove from heat.
Place 6 squash halves on a baking sheet. Divide pulp mixture up evenly and place into emptied squash. Sprinkle with cheese, pecans and salt and pepper. Cook 40 to 45 minutes, or until cheese is melted and pecans are toasted.

Enjoy!
Tuesday, November 18, 2008
Power Pasta
Power Pasta
1 pound spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 cup red onion, diced
1 zucchini, chopped
1 yellow squash, chopped
1 green bell pepper, halved, seeded and cut in strips
1 red bell pepper, halved, seeded and cut in strips
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 cup parmesan cheese
Salt and pepper to taste
Boil a pot of water and cook spaghetti until al dente; drain and set aside. While pasta cooks, heat a large non stick skillet on medium heat. Heat 1 tablespoon olive oil then add garlic and onion and saute for 3 minutes. Add zucchini, squash, bell pepper and cook another 5 minutes.
Place spaghetti and cooked veggies in a large bowl. Add olive oil, balsamic vinegar, parmesan and salt and pepper and toss to coat. Enjoy!

Sunday, November 16, 2008
Grilled Pork Chops with Grape, Pecan and Blue Cheese Salad and Green Beans
Pork Chops with Greek Vinaigrette
4 6-ounce pork sirloin chops
1 cup Greek vinaigrette, divided
Salt and pepper to taste
Place pork chops in a large baggie with 3/4 cup vinaigrette. Marinate in the refrigerator for 30 minutes to an hour. Heat a large grill pan and spray with cooking spray. Place pork chops on pan and season with salt and pepper. Grill about 6 minutes on each side, or until cooked through. Top with remaining vinaigrette and serve.
Grape, Pecan and Blue Cheese Salad
3 cups red seedless grapes
1 cup pecans
1 4-ounce container blue cheese
Salt and pepper to taste
2 tablespoons olive oil
Combine all ingredients in a large bowl and chill. Enjoy!
Almond Green Beans
1 bag microwave-ready green beans
1 tablespoons olive oil
1/2 cup slivered almonds
2 teaspoons lemon juice
Salt and pepper to taste
Microwave green beans for 3 minutes. While green beans are cooking, heat a large non stick skillet on medium heat and drizzle in olive oil Add green beans to pan with almonds, lemon juice and salt and pepper. Saute about 5 minutes and serve.

Yummy Chicken Salad
Yummy Chicken Salad
1 pound chicken breast, roasted
Salt and pepper to taste
1 cup pecans, toasted
1 cup dried cranberries
1/2 cup celery, chopped
1 cup light mayo
2 tablespoons white wine vinegar
1 tablespoon fresh rosemary, chopped
6 pitas, halved
Shred roasted chicken and combine in bowl with salt and pepper, pecans, cranberries, mayo, vinegar and rosemary. Refrigerate for 30 minutes. Warm pitas in oven for a couple minutes, then stuff with chicken salad. Dig in!

Tuesday, November 11, 2008
Italian Turkey Burgers with Zucchini Chips
The zucchini chips were my own play on fried zucchini. I wasn't sure how well the Italian dressing would work as a binding agent, so I tried cooking them 2 ways. I think baking kept the breading more in tact, but the skillet method browned the bread crumbs better.
Italian Turkey Burgers
2 pounds lean ground turkey
1 clove garlic, minced
1/4 cup red onion, minced
1/4 cup parmesan cheese
1/4 sun dried tomatoes, diced
1/4 cup Italian dressing
Zest of 1 lemon
1 tablespoon dry Italian seasonings
Salt and pepper to taste
8 slices mozzarella cheese
8 whole wheat kaiser rolls
1 tomato, cut into 8 slices
1/4 cup fresh basil, cut into strips
Spray a skillet or grill pan with cooking spray and heat on medium heat. Combine first 9 ingredients (through salt and pepper) in a large bowl; shape into 8 patties. Place 4 patties on the grill pan and place remaining ones in the fridge. Grill about 6 minutes on each side or until cooked through. During last minute of cooking, add 1 mozzarella slice on each patty and place a sheet of foil over the pan in order to slightly melt the cheese.

Zucchini Chips
1/2 cup olive oil
4 zucchini, cut into 1/4 inch thick discs
1/2 cup Italian dressing
1 cup bread crumbs
1/4 cup parmesan cheese
Zest of 1 lemon
2 tablespoons dried Italian seasoning
Salt and pepper to taste
Baking method: Preheat oven to 375 degrees. Spray a glass baking dish with cooking spray. Place dressing in a shallow dish. Combine bread crumbs, cheese, lemon and seasonings in a shallow dish. Dip zucchini discs in dressing and toss to coat. Next drench each zucchini disc in bread crumb mixture to coat well. Place zucchini in the baking dish and bake about 20 minutes.
Skillet method: Heat a large non stick skillet on medium heat and add oil. Follow same breading process as baking method, and then add zucchini discs to skillet. Cook about 3 minutes and then flip and cook additional 2-3 minutes. Remove and place on a paper towel-lined plate to absorb oil
Turkey Tenderloin with Autumnal Rice and Rosemary Sweet Potatoes

Sunday, November 9, 2008
Apron Adventures at Spicewood Vineyards



Wednesday, November 5, 2008
The First Supper
Creamy Tomato Pasta with Chicken and Veggies
1 pound corkscrew pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
Salt and pepper to taste
2 cups broccoli
1 cup cherry tomatoes
2 cloves garlic, minced
1 cup red onion, diced
1 red bell pepper, halved, seeded and diced
1/2 cup Neufchatel cheese (regular cream cheese works as well, and sometimes I use an herbed goat cheese)
2 cups pasta sauce (I used a garlic and basil one)
1/4 cup parmesan cheese
Preheat oven to 400 degrees. Place a large pot of water to boil and put in pasta.
While pasta cooks, heat a large nonstick skillet on medium high heat and warm 1 tablespoon olive oil. Season chicken with salt and pepper and cook in skillet until done, about 8 minutes. Remove chicken from heat.
When pasta is close to done, add broccoli to same pot and cook about 2 to 3 minutes. Drain both and place aside. Place cherry tomatoes on a foil-lined baking sheet and sprinkle with salt and pepper. Roast in oven 10 to 15 minutes or until tomatoes are near bursting.
In the large skillet, warm remaining 1 tablespoon olive oil. Add garlic and onion and cook 3 minutes. Add bell pepper and saute additional 3 minutes. Add in cheese and mix until combined. Add in tomato sauce and stir. Let simmer for 10 minutes. Stir in pasta, broccoli and tomatoes and sprinkle parmesan on top. Enjoy!

Thursday, October 30, 2008
Greek Chicken Salad Wraps with Feta Stuffed Tomatoes
Greek Chicken Salad Wraps
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
6 ounces spinach
1 cucumber, seeded and cut into 1/2 inch pieces
2 large avocados, peeled, pitted and cut into 1/2 inch pieces
1/4 cup minced red onion
1/4 cup diced tomato
1/3 cup Greek vinaigrette salad dressing
1 4-ounce container feta cheese
6 large spinach tortillas

In the meantime, combine spinach, cucumber, avocado, onion, tomato, vinaigrette and feta in a large bowl. Once chicken is cooked, add to bowl. Divide into 6 tortillas and fold into wraps. Serve with feta stuffed tomatoes and lemon dill rice.
Feta Stuffed Tomatoes
6 large tomatoes, tops, seeds and membrane removed; reserve membrane
3 tablespoons red onion, minced
1 clove garlic, minced
1/2 cup bread crumbs
1/2 cup feta cheese
2 tablespoons fresh dill, chopped

For the rice, combine 2 cups prepared rice with 2 tablespoons fresh chopped dill and 1 tablespoon lemon juice. Enjoy!

Tuesday, October 28, 2008
Salmon with Maple Balsamic Reduction and Trail Mix Salad
Salmon with Maple Balsamic Reduction and Trail Mix Salad
1 1/4 pounds salmon, skinned
Salt and pepper to taste
1 tablespoon olive oil, plus extra for finishing
1/3 cup maple syrup
3 tablespoons balsamic vinegar
1/2 cup pecans
1 bag spring lettuce mix
1/3 cup dried cranberries (I was out, so I used raisins)

To make salad, toast pecans about 5 minutes in a skillet until fragrant. Toss with greens and cranberries. Top with salmon and drizzle with reduction and additional olive oil as needed. Reserve 1 tablespoon reduction for squash.
Roasted Acorn Squash
1 acorn squash
1 tablespoon brown sugar
Reserved maple balsamic reduction
Preheat oven to 375 degrees. Half the squash and remove seeds and membrane. Place on a baking sheet cut side down and cook 30 minutes. Turn over and sprinkle with brown sugar and cook additional 30 minutes. Remove from oven, slices halves into quarters and peel off skin. Drizzles with remaining maple balsamic reduction and serve aside the salad.
A delicious fall in D.C. inspired meal!
Tuesday, October 21, 2008
Gorgonzola Chicken with Green Beans and Potatoes
This is a really great month for Gourmet magazine. Not only did they have the delicious Gorgonzola Chicken that I made last night, but there's a Pumpkin Cheese "Fondue" that I'll be trying for the next installment of pumpkin month. I had some green beans and potatoes around, so I decided to jazz up some standard sides, which paired well with the gorgonzola.
Gorgonzola Chicken Breasts
4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar
Preheat oven to 425°F with rack in middle.
Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.
Green Beans with Red Onion and Bacon4 strips bacon
1/2 cup red onion, diced
1 pound green beans, washed and trimmed
Salt and pepper to taste
Start by preheating a large nonstick skillet on medium heat. Cut bacon into 1/2 inch pieces and cook in skillet for about 5 minutes. Add red onion and cook additional 3-4 minutes. While the mixture simmers, cook green beans. Mine happened to be in a microwavable bag, so I cooked them at full power for 3 minutes. Add green beans to skillet and toss with bacon and onions. Season with salt and pepper and serve.
Garlic Mashed Potatoes
3 pounds potatoes
2 tablespoons olive oil
3 cloves garlic
3 tablespoons salted butter
3 tablespoons milk, warmed
Salt and pepper to taste
Peel potatoes and cut into 1 inch pieces. Place in boiling water and cook until soft. While potatoes are cooking, heat a small skillet over medium heat and warm olive oil. Smash garlic cloves and mince and simmer in oil for 3 to 5 minutes.
Drain potatoes well and return to warm pot. Mash and add butter and milk and combine. Add garlic and salt and pepper to taste and serve.
Enjoy!

Question: What's your favorite thing to add to mashed potatoes?
Tuesday, October 14, 2008
Pumpkin Month: Part 2
Lamb Stew with Pumpkin, Butternut Squash and Cranberries
1 tablespoon olive oil
2 pounds lamb shoulder
1 onion, diced
2 cloves garlic, minced
1 cup red wine
2 cups beef broth
Salt and pepper to taste
2 cups fresh pumpkin- cut into 1 inch pieces
2 cups butternut squash- cut into 1 inch pieces
2 teaspoons cinnamon
1 teaspoon ground cloves

Add pumpkin, butternut squash and seasonings and simmer with th elid on another 30 minutes. Serve warm with crusty bread.
Next up with a pumpkin coffee cake from my favorite new cookbook, A Harvest of Pumpkins and Squash that I blogged about last week.
Cranberry-Walnut Pumpkin Coffeecake
1 cup chopped walnuts
1 1/4 cups all-purpose flour
1/3 cup white or yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup canola oil
1/3 cup sour cream
1 cup pumpkin puree
1 cup dried cranberries
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan. Toast walnuts in a skillet about 10 minutes or until fragrant. Set aside. In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger and cloves.

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 12 rectangles.
This was a great breakfast dish with my Texas pecan coffee from Central Market :)
Finally, I still had pumpkin left and some squash from dinner, so I decided to make a side dish.
Roasted Pumpkin, Butternut Squash, Apples and Raisins
3 cups fresh pumpkin, cut into 1 inch pieces
3 cups butternut squash, cut into 1 inch pieces
2 cups apple, cut into 1 inch pieces
1/2 cup raisins
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon salt
Preheat oven to 400 degrees. Combine all ingredients in a greased baking dish and bake for 45 minutes. Serve with roast chicken or other main dish for a delicious autumnal meal.

Do yall have any recommendations for my leftover pumpkin puree?