Recipe of the Week – Acorn Squash Risotto
(From the Starch Category at www.emealsforyou.com)
Acorn Squash Risotto
It’s rainy and cool in Cincy today so my mind turns to comfort food. Acorn squash used to be available only in the fall; but now with the year-round availability of vegetables, it’s not just seasonal veggie. For some reason I have been thinking about risotto lately. There is something about the creaminess of the rice along with the sweetness of the acorn squash and the tangy Romano cheese that makes it perfect for a mid-week dinner. I will serve it with a fresh lettuce salad, from my garden I might add, and some crunchy bread.
So here’s to rainy days, warm risotto and a glass of red wine, enjoy!
Acorn Squash Risotto
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Starch |
| Meal: | other (General) |
| 1 | medium | acorn squash |
| 4 | Tb | oil, olive |
| 4 | Tb | butter, salted |
| 0.5 | tsp | allspice, ground |
| 1 | small | onions, chopped |
| 2 | cup | rice, Arborio |
| 4 | cup | chicken broth |
| 0.5 | cup | wine, dry white |
| 1 | tsp | salt, kosher |
| 0.5 | tsp | pepper, fresh ground |
| 1 | medium | pears, fresh |
| 0.5 | cloves | cheese, Romano, grated |
Cut, peel and seed the acorn squash, dice into ¾” pieces. Heat ½ of the olive oil in a pot with 2/3rds of the butter; add squash and sauté until brown on all sides; add allspice and stir. Remove from pot and allow to cool. Add remaining oil to pot, heat pot to medium. Add onions; sauté until softened, add rice and stir constantly until rice is light brown. Transfer squash to food processor and process until just smooth. (add a little of the broth to loosen if needed). Lower heat; add broth ½ cup at a time, stirring constantly, until rice is just tender but not mushy. (15-20 minutes) Add white wine. Add squash, stir and add salt and pepper to taste. Add remaining butter; peel and cut pear into small dice; add to risotto. Plate and top off with grated Romano cheese.
This serves 4 as an entrée but will serve 6-8 as a side.
Add comment May 11, 2010
Recipe of the Week – Fresh Ginger Sauce
(From the Misc Category at www.emealsforyou.com)
Ravioli in Fresh Ginger Sauce
Trying to come up with something different for lunch reminded me that ravioli are not just for tomato sauce. It was time to put together a meal that was unexpected. I wanted something that was substantial yet easy to prepare. I remembered I had a some fresh ginger and decided to make the Fresh Ginger Sauce and serve it over some ravioli. Checking on the other ingredients on hand it was a go.
We serve pasta with many meals and ravioli is one of the easiest as it freezes well and is fairly inexpensive. Simply take a handful or a bag out of the freezer, heat it in boiling water for a few minutes and plate with any number of sauces or toppings. Add some sliced mushrooms or fresh spinach at the last minute to enhance the meal. Your family will think they are at an expensive restaurant, your budget will like you and the smiles you receive will brighten your day.
Fresh Ginger Sauce
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Misc |
| Meal: | Other (General) |
| 24 | oz | chicken broth |
| 2 | medium | scallions, sliced |
| 3 | Tb | carrots, sliced |
| 2 | Tb | ginger, fresh, minced |
| 0.5 | medium | lemon, juice of |
| 2 | tsp | cornstarch |
| 1 | pinch | salt and pepper to taste |
| 1 | Tb | cheese, Romano, grated |
Place chicken broth (you may substitute vegetable broth) in a sauce pan over medium-low heat. Slice scallions and carrots as thinly as you can, on the diagonal, add to pan. Add ginger and lemon juice and cook until carrots are tender, about 8 minutes. Add salt and pepper to taste. Remove about 4 oz of the liquid from the pan, allow to cool and add cornstarch, stir to blend. Return the cornstarch mixture to the pan, increase heat slightly and stir until thickened. Serve over pasta or chicken, sprinkle with grated Romano.
1 comment May 4, 2010
Recipe of the Week – Morrocan Pinini
(From The Other Meat Entrée Category at www.emealsforyou.com)
Morrocan Pinini
My son is in town, the one who lives in NY and is a sound designer, to work on a musical at the Playhouse in the Park. This is great because we get to see him for an extended time and he gets to visit and still make some money. Matt keeps me appraised of the foods of NY and usually has had something in the city that he would like to have the recipe. (See Chocolate Macaroon Tarts) Seems he worked a high-powered meeting on Wall Street the other day and the lunch was a Moroccan Burger served as a panini.
Now most people would not relish the idea of trying to re-create a food they have not tasted, but I kind of like the challenge. Matt is very good at describing the flavors and I have a good imagination of what things will taste like by looking at the ingredients. To create the panini I use nan, a mid-eastern flat bread. Break the cooked burger up into pieces, add a roasted slice of tomato and some feta cheese. Fold the nan in half and place in a pinini press, I use a grill pan with my heavy cast iron frying pan placed on top. Grill until toasted on both sides and serve with dill pickles. I guess I will find out how well I did when he gets back tonight from setting the sound at the Playhouse or as we said growing up near Philly, “film at 11.”
Morrocan Burger
| Complexity: | Easy |
| Serves: | 4 |
| Category: | The Other Meat Entrée |
| Meal: | N/A |
| 1 | Tb | oil, olive |
| 1 | Tb | onion, minced |
| 1 | Tb | garlic, chopped |
| 1 | lb | lamb, ground |
| 0.5 | tsp | cinnamon. ground |
| 0.25 | tsp | cumin, ground |
| 0.25 | tsp | coriander, ground |
| 0.25 | tsp | oregano, dried |
| 0.25 | tsp | allspice, ground |
| 0.25 | tsp | thyme, dried |
| 0.25 | tsp | paprika, sweet |
| 0.5 | tsp | mint, fresh, chopped |
| 1 | large | egg |
| 0.25 | tsp | pepper, hot flakes |
| 1 | pinch | salt and pepper to taste |
Heat oil in a small pan, sauté onion and garlic until just beginning to color. Remove from pan and allow to cool. Toast cinnamon, cumin, coriander, allspice and paprika in a hot pan just until you begin to smell them and a small wisp of smoke appears. Allow these to cool. In a large bowl mix all ingredients and form into 4, 1/4 lb patties. Grill or pan fry until cooked through.
Add comment April 28, 2010
Recipe of the Week – Hummus
(From the Appetizers Category at www.emealsforyou.com)
Hummus
We have been doing a lot of “small plates” in recent weeks. My wife would rather have several choices of foods then one big meal. As in my recent posts I find “small plates” to be an excellent way to use up all the small quantities of leftovers without them appearing to be leftovers. Some of our neighborhood friends have been asking how they can make interesting appetizers for their guests. As many are single and don’t cook, the requirements are that the appetizers have to be easy to prepare, something they have on hand and most of all good.
Hummus falls into these categories. You can put this recipe together in a few minutes and it will bring raves from your quests. The recipe calls for chic peas, also known as garbanzo beans, but I use white beans or navy beans if I don’t have the chic peas. Both provide the smooth, fulfilling taste, are easy on the budget and will get you out of the kitchen and onto the deck quickly.
Hummus
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | Old Movie Night (Theme Meal Plans) |
| 1 | 16 oz can | chic peas |
| 0.25 | cup | oil, olive |
| 2 | Tb | sesame seeds |
| 2 | Tb | lemon, juice of |
| 2 | cloves | garlic, chopped |
| 0.25 | tsp | pepper, fresh ground |
Lightly toast sesame seeds in a pan. Drain peas and place in a food processor along with all the ingredients. Process until smooth . If too thick add a little more oil or lemon juice.
Serve on toasted pita wedges.
Add comment April 20, 2010
Recipe of the Week – Frugal Entertaining – Try Small Plates
(From the Appetizers Category at www.emealsforyou.com)
Tomato Crostini
Coming off an extended period of cooking for company I thought it would be the ideal time to suggest scaling back on the food and saving money at the same time. In our house the term “small plates” refers to any number of small, colorful dishes (think tapas) that provide an interesting alternative to dinners, both large and small. My wife prefers several small options to one big meal, usually on Friday night.
Small plates are ideal for using up all the small containers of leftovers you find after a week of meals. Usually too little to provide a meal but when taken as a group will provide “ahs” from the crowd. For the cost of a baguette ($2.79 at Panara Bread) you can feed a large group when pairing the toasted bread with the leftovers in your frig. A basic salad, cut into smaller pieces, provides a wonderful and surprising addition. Yesterday I took the leftover pork chops from a dinner party and shredded them, added chopped onions, celery and garlic and wrapped them in flour tortillas. Cut them on the diagonal and you have another quick and “cheap” small plate. Plus you get the added smile of using those annoying plastic baggies and containers in the frig.
The bottom line here is to use your imagination. Leftover frozen ham becomes wonderful finger food when placed on refrigerator biscuits with a little pepper jelly added for zing. A container of olives become a great tapenade to spread on toasted slices of the baguette. The secret here is put a few on a serving platter, add a few more of another, bring out small dessert plates or even paper plates and you have an instant party or maybe an intimate dinner.
Fresh Tomato Crostini
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | Other (General) |
| 1 | medium | baguette |
| 24 | spritz | PAM |
| 1 | large | tomatoes, fresh |
| 2 | cloves | garlic, minced |
| 2 | Tb | onion, red |
| 3 | Tb | roasted red peppers |
| 2 | Tb | peppers, pickled rings |
| 1 | Tb | vinegar, red wine |
| 1 | Tb | parsley, flat leaf, chopped |
| 1 | pinch | salt and pepper to taste |
Slice baguette diagonally in ½ inch slices. Spray both sides with Pam and place on a cookie sheet. Place in a 400 degree oven for 6 -8 minutes until lightly golden. Mince the garlic and place in a medium bowl; cut tomato, onion, red pepper, pepper rings and parsley into a small dice. Add to the bowl. Add vinegar, stir and add salt and pepper to taste. Spoon onto the toasted baguette and serve.
Add comment April 12, 2010
See How Easily You Can Prevent Cancer and Diabetes with Maple Syrup – A Guest Post
Are you looking for a natural solution to reduce the risk of diabetes and slow down the growth of cancer cells? Your search is probably over because recent studies have shown that maple syrup holds the key to these problems.
US researchers have found that maple syrup has the ability to substantially decrease the risk of diabetes. The syrup also showed great potential in slowing down the growth of cancerous cells. Maple syrup has thirteen active antioxidant substances. These antioxidants were previously unknown but were discovered only recently.
Because of these antioxidants, researchers have firmed up that maple syrup has a great potential in fighting cancer growth, diabetes, and infections.
Food for Diabetic Sufferers
Maple syrup contains increased levels of abscisic acid and phytohormone. These substances can effectively defend your body against diabetes and metabolic syndrome. The acid has a unique role in controlling diabetes.
It releases insulin through the pancreatic cells and promotes enhanced sensitivity of fat cells to insulin. Because of these unique actions, maple syrup can control diabetes. The results of the studies were presented to the American Chemical Society in San Francisco. These results were carefully reviewed by other experts in the field.
The Anti Cancer Potential of Maple Syrup
Quebec researchers, on the other hand, conducted a study to probe the impact of maple syrup on cancer cell growth. The results of this study were published in the Journal of Medicinal Food. According to the researchers, your favorite maple syrup can significantly slow down the growth of cancerous cells.
It has been found that the syrup is effective in inhibiting the growth of brain, prostate, and lung cancer. However, the efficacy of the syrup on breast cancer growth was less significant.
Your Tasty Alternative to Fight Cancer and Diabetes
Maple syrup can serve as your tasty alternative in fighting cancer and diabetes. There are many anti-cancer foods today like blueberries, tomatoes, broccoli, and carrots. However, recent studies have shown that maple syrup is more effective against cancer compared to other anti cancer foods.
Laboratory testing results also show that the syrup is more potent compared to the maple sap. It is also ideal to use the pure dark syrup rather than the lighter syrup.
Dark syrup has high color oxidation. This is the reason why darker maple syrup should be preferred. So if you want a better alternative to fight cancer and diabetes, then your favorite maple syrup is a good option.
Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029
About the Author – Sandy W. Harris writes for the diabetic snack list blog,her personal hobby website focused on healthy recipe ideas to prevent, cure and manage diabetes.
1 comment April 7, 2010
Recipe of the Week – Pasta with Asparagus Pesto
(From the Vegetarian Entree category at www.emealsforyou.com)
Pasta with Asparagus Pesto
Well, the eat-a-thon is over. We survived with just a minimum of weight gain. The extended weekend with my mother-in-law and brother-in-law was great and of course we overate. Just when you thought it was safe to come out of the kitchen, BOOM, Easter brunch, party of 13 your table is ready.
My wife has been eyeing up recipes that include asparagus and especially pesto so it was no surprise when she suggested we come up with an asparagus pesto of our own. NO problem as we have basil pesto, sun-dried tomato pesto and even spinach pesto on our website, www.emealsforyou.com. Problem, no pine nuts. I did have a cup of hazelnuts, which I toasted and then put into the food processor. We decided to go one more step and serve this pesto over a wheat pasta, we are trying to eat more multi-grain foods, and the results were really good. A note here: for those of us who tried whole wheat pasta in the past and found it very similar to cardboard, try the new stuff, you really can’t taste the difference from the usual pasta.
Pasta with Asparagus Pesto
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetarian Entrée |
| Meal: | N/A |
| 1 | lb | pasta, cooked |
| 1 | lb | asparagus, grilled |
| 4 | cloves | garlic, chopped |
| 1 | cup | hazelnuts, toasted |
| 1 | cup | cheese, Romano |
| 1 | cup | oil, olive |
| 1 | Tb | pepper, fresh cracked |
Cut the top 2 inches off the grilled asparagus, cut in half and reserve. Chop remaining asparagus into pieces and place in a food processor. Add the garlic and nuts and process until rough chop. Add all but 2 Tb of the Romano cheese and the oil and process to a rice-like consistency. Place in a large bowl, add hot pasta and the reserved asparagus tips. Toss, add a little of the pasta water if too thick. Sprinkle with reserved Romano and fresh black pepper. Serve
Add comment April 6, 2010
Recipe of the Week – Grilled Veggie Sandwiches
(From the Vegetarian Entree category at www.emealsforyou.com)
Grilled Portabella Sandwich
Our company arrived in the rain and the rain stayed most of the weekend. We decided that we would have something a little different from the usual fare for lunch on one of the days. As I don’t mind grilling in the rain and cold; I decided to do grilled veggie sandwiches. This is a really easy to prepare lunch and always gets a smile from the guests as it is unexpected and visually attractive.
We grilled portabella mushrooms, red peppers, onions, yellow squash and asparagus. I peeled the asparagus, I always peal my asparagus. It is amazing that this is such filling and satisfying meal, even without meat.
Grilled Veggie Sandwiches
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetarian Entrée |
| Meal: | N/A |
| 1 | large | baguette |
| 0.25 | cup | olive oil, divided |
| 3 | medium | squash. yellow |
| 8 | oz | mushrooms, portabella |
| 1 | 10 oz container | roasted red peppers |
| 1 | medium | onion, red |
| 0.33 | lb | asparagus |
| 1 | pinch | salt and pepper to taste |
| 8 | oz | cheese, Alloutte |
Cut baguette in half lengthwise and drizzle with 1 Tb of the olive oil. Cut squash, mushrooms and onion in thick slices and place in a large bowl; add the red peppers. Peel asparagus and place in the bowl, add salt and pepper and the remaining oil and stir. Place veggies on a hot grill and grill quickly on both sides, about 4 minutes. Remove veggies from the grill and place in the bowl. Grill the baguette on the grill until just slightly brown. Spread Alloutte on each half of the bread, arrange the veggies on top and cut into pieces and serve.
1 comment March 30, 2010
Recipe of the Week – Beef Stroganoff
(From the Beef category at www.emealsforyou.com)
Beef Stroganoff
I am preparing for a visit this week; my mother-in-law is coming for a quick visit. We are just finishing all the painting and stuff on our new place so the timing is good. As is usual I try to get as much of the cooking, mainly the desserts, prepared in advance. Carrot cake is on the menu and I needed a few things from the grocery so off to the store I went, with a stop to pick up more paint. I know I pontificate on planning meals but occasionally I will find a bargain at the market and slip that into my meal prep for that day. I was looking for some ribs that I could put in the oven and let them cook for the hours of painting I had left but for some reason there must have been “a run” on ribs and not a rib was to be found in the cooler. I did find some beef cubes on sale and decided to make some stroganoff.
This worked out just fine as the longer you cook stew, and stroganoff is basically a beef stew with sour cream added, the better it gets. I decided to make some homemade noodles to go with the stew, added a salad and there you have it a wonderful mid-week meal with the minimum effort.
Beef Stroganoff
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 3.5 | lb | beef, cubes |
| 8 | oz | mushrooms, quartered |
| 4 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | 15 oz can | chicken broth |
| 3 | medium | bay leaves, whole dried |
| 8 | oz | sour cream |
| 2 | Tb | cornstarch |
| 0.25 | cup | water |
| 1 | pinch | salt and pepper to taste |
Heat oil in a large pot, add beef in batches and brown on all sides. Remove beef, add mushrooms and garlic and sauté for 3 minutes, add beef back to the pot. Add the consommé, the broth and the bay leaves. Simmer for 30 minutes, until beef is fork tender. Mix cornstarch, sour cream and water together and add to the pot. Return the pot to a boil for 3 minutes, until thickened, reduce heat. Adjust salt and pepper to taste. Serve over hot, buttered noodles.
Add comment March 23, 2010
Recipe of the Week – Old-fashioned Homemade Bread
(From the Breads category at www.emealsforyou.com)
Old-fashioned Homemade Bread
The weather is still a little chilly here. We had a week in the low 60′s and then the rain, which brought back the chilly weather. It’s a good day to bake bread. We have company coming next week and then Easter brunch here so I will begin to bake the breads I will serve. I usually bake it and freeze it until I need it; then simply put it in a warm oven just before serving.
This recipe comes to us via my partner, Chef Teresa. It is a wonderful addition to any meal and is great for those leftover sandwiches. Give it a try but be fore-warned; you ‘d better make two loaves as the first one will disappear while it is still warm from the baking.
Old Fashioned Homemade Bread
| Complexity: | Medium |
| Serves: | 12 |
| Category: | Breads |
| Meal: | Veggie – Veggie Brunch (Theme Meal Plans) |
| 2 | cup | water |
| 1 | cup | oats, old-fashioned rolled |
| 2 | package | yeast, dried |
| 1 | Tb | salt, table |
| 0.5 | cup | honey |
| 3 | Tb | butter, salted |
| 4.5 | cup | flour, all-purpose |
Pour two cups of boiling water over 1 cup of rolled oats. Let mixture stand for 1/2 hour. Mix two pkgs dry yeast into 1/3 cup wrist temperature water in a small bowl. To the oat mixture add 1 Tablespoon salt, 1/2 cup honey, and two tablespoons melted butter. Make sure mixture is at room temperature then stir in the yeast mixture. Gradually add 4 1/2 to 5 cups flour. Knead five to eight minutes or until dough is smooth and elastic. Put dough in large greased bowl and cover bowl with clean towel. Let rise in warm place until doubled in bulk. Punch it down and divide in half. Shape into two loaves and put in two large greased bread pans. Bake at 325 degrees for 45 to 50 minutes. Brush melted butter over top of baked loaves.
Add comment March 16, 2010
