Sweet Potato Casserole

4-5 large yams peeled and boiled (you can also use canned yams) Mash them then add:

2 eggs well beaten
1/2 cup cream
1/4 cup butter
3/4 cup sugar
1 tsp vanilla
1/4 tsp nutmeg

Mix all and spread into a 2 1/2 quart casserole dish.

Topping:
1/4 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Mix together and sprinkle evenly over yams
Bake at 350 degrees for 30-40 minutes until topping is light brown

submitted by Jill Barton

Butternut Squash Soup

**Since squash are not all a uniform size it is difficult to make a precise recipe. But, don't worry! I've never had it turn out bad! It's hard to mess it up. :)

1 medium or large butternut squash
8-12 garlic cloves (optional but yummy)
1 sweet apple (such as gala, pink lady or fuji)
olive oil
herbes de provence
salt
pepper
6-8 cups chicken stock or broth
sour cream for topping
1. Using a good vegetable peeler, peel the squash. With good knife, cut off top and bottom to remove stem. Cut squash in half top to bottom and remove seeds with spoon. Cut into 1 1/2" cubes.
Cut apple into similar size cubes (I leave the peel on).
Peel garlic and toss squash, apples, and garlic in very large bowl with enough olive oil to coat. Add herbes de provence and salt & pepper (you can be generous with the herbs!) and toss.
Place on rimmed baking sheets and cover with foil. Place in 375 degree oven for 45-60 minutes or until squash is very tender.
When the squash is almost done, place a large soup pot over medium-low heat with chicken broth/stock and begin heating (this way your soup will stay warm when it's pureed).
Remove squash from oven and be careful when removing foil because a lot of steam will escape! Scoop squash into pot with broth/stock and blend with immersion blender to desired consistency adding salt and pepper as needed.  If you don't have an immersion blender you will want to heat your broth in a smaller saucepan and blend the squash with the broth in batches in your normal blender pouring it into your soup pot as you go. 
Ladle into bowls and top with a dollop of sour cream. YUM!
*I like to add a little coconut milk with my broth

More Zucchini Ideas!

Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy!  You should try them anyway!)  But sorry, they aren't as healthy as the last few recipes!  :)

Zucchini Pie

This tastes just like apple pie – trust us!  My husband took one of these pies to work to share.  He didn't say anything, just set it out for people to eat.  All day long people came into his office to say thank you for the great apple pie.  Nobody noticed it wasn't apple!  It’s a great way to use zucchini! 

§      4 c. zucchini, peeled and chunked

§      1 1/3 c. sugar

§      2 T. minute tapioca

§      2 tsp. cornstarch

§      1/2 tsp. salt

§      2 tsp. cinnamon

§      1/4 tsp. nutmeg

§      1/4 c. lemon juice

§      1 recipe for a pie crust

§      2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside.  Roll out half the piecrust dough and place in a greased 9 – inch pie plate.  Place filling over crust.  Roll out remaining dough and place atop filling.  Pinch piecrust edges together; vent top crust to allow steam and juices to escape.  Brush with melted butter.  Bake at 400 degrees for about 40 minutes or until browned.  (I place foil loosely around the edges of the crust to prevent over-browning.) 

This next cake is very, very moist!  Yummy!

Zucchini Chocolate Cake 

§      1 c. vegetable oil

§      2 c. sugar

§      3 eggs

§      2 1/2 c. flour

§      1/2 tsp. salt

§      1 tsp. baking soda

§      1/4 tsp. baking powder

§      1/2 c. milk

§      3 (1-oz.) squares unsweetened baking chocolate

§      1 T. vanilla

§      2 c. grated zucchini

In a large bowl combine sugar, oil, and eggs.  Add in dry ingredients.  Add milk and continue to mix well.  Melt baking chocolate in the microwave for 20-second intervals, until just melted.  Blend chocolate and vanilla into batter.  Stir in zucchini.  Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes.  Cool and frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

 §      1/2 c. butter

§      1/3 c. milk

§      2 (1-oz.) squared unsweetened baking chocolate

§      3 1/2 c. powdered sugar

§      1 tsp. vanilla

Melt the baking chocolate squares in the microwave.  In a medium saucepan, bring butter and milk to a boil.  Remove from heat.  Add melted chocolate, powdered sugar, and vanilla.  Beat until smooth.

Crustless Zucchini Pie

1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese

Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.

My kids even like this and it is a great way to use up zucchini.

The Essential Food Storage Cookbook - Tami Girsberger

Microwave Minestrone

This is another Martha Stewart recipe that we tried tonight. I love that you can cook it in the microwave in 10 minutes, it's full of veggies and really yummy with some good French bread!




Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*


Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.


Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.

Turkey Casserole

Just in time for Thanksgiving leftovers:
Cooking spray a casserole dish or baking pan. Smooth a layer of mashed potatoes over the bottom of the pan about 1 -2 inches thick. Top potatoes with chicken or turkey gravy. Arrange a layer of chopped turkey meat on top of gravy, then top with a layer of stuffing. Preheat oven to 350º. Bake for 45 – 50 minutes or until hot through. Cooking time may vary depending on the thickness of the layers used.

This dish makes a great freezer meal. Cover well, or place dish in a freezer bag and seal. Thaw for about 24 hours before cooking and cook according to instruction above. If baking directly from the freezer, cook 1 hour covered, then uncover and continue baking for an additional 30 – 40 minutes.
Casserole is done when hot in the middle.



Items needed for baking a turkey:
1 turkey – purchase 3 – 5 days prior to baking and store in refrigerator
Turkey size oven baking bag
Chicken bouillon granules
Salt and pepper
Flour
Disposable aluminum turkey pan or large roaster (do not use lid)

For stuffing you will usually need:
Stuffing mix (or bread cubes and spices)
Celery
Onion
Butter
Chicken broth or desired fruit juice

Creamed Corn

For anyone needing a great side dish for thanksgiving dinner, this is delicious! Jeff's aunt made it for Thankgiving a few years ago and it quickly became my favorite corn recipe.

GULLIVER’S CREAMED CORN

2 Tbsp melted butter
2 Tbsp flour
8 oz whipping cream
8 oz milk
1 tsp salt
6 tsp sugar
white or cayenne pepper
2 pkgs (20 oz) frozen corn


Melt butter, add flour and cook them together for about a minute or two. Add whipping cream, milk, salt, sugar, and pepper. Bring to a boil and simmer 5 minutes. Add enough corn to make it the consistency you want it (not too much corn, but enough that it isn’t soupy) and heat through.

Vegetarian Chili

Several people have asked about this recipe since the Halloween party. The recipe and picture are from Taste of Home. Enjoy!

Vegetarian Chili:

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
4 garlic cloves, minced
¼ cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh cilantro, minced
¼ cup fresh parsley, minced
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Saute zucchini, onions, peppers and garlic in oil until tender (you will need a very large pot). Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Yield: 16 servings

Pumpkin Baked with Tomatoes and Rosemary

My step-dad gave me this one. He makes it every fall and it is so good. I could seriously have just this for dinner.

Pumpkin Baked with Tomatoes and Rosemary



1 baking pumpkin or winter squash (try it with the pumpkin, you'll be glad) 2lb

4 Tbs extra-virgin olive oil, or as needed

salt and freshly ground pepper

1 yellow onion, chopped

3-5 cloves garlic, chopped

2 cans (12 oz) diced tomato

pinch of sugar

1-2 tsp minced fresh rosemary


Peel the pumpkin, then cute the flesh into slices 1/2 inch thick. In a heavy nonstick frying pan, heat 3 Tbs of the olive oil over medium-high heat. In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes total. Do not crowd the pan, or the slices may fall apart. Season with salt and pepper, transfer to a platter with a slotted spoon, and set aside.

Return the pan to medium heat and add the onion. Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes. Add the garlic to taste and cook until fragrant, about 1 minutes, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar. Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has formed a saucelike consistency, 15-20 minutes. Stir in the rosemary and remove for the heat.

Preheat the oven to 350F. Arrange a layer of pumpkin slices in the bottom of and 11 or 12-inch square or 13 by 9-inch rectangular baking dish with 3 -inch sides. Top with about one-third of the sauce. Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce. Drizzle with the remaining 1 Tbs of olive oil.

Bake until the top is lightly glazed and browned in spots and pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes. Remove from the oven and serve hot or at room temp.

guacamame

This is another Family Fun recipe that I tried this week. My kids loved it which is great because it's pretty good for you. It's called "guacamame" because it's kind of similar to a simple guacamole but you use edamame instead of avacado. We had it with FoodShouldTasteGood Multi-grain tortilla chips that I got at Costco-yum!




RECIPE INGREDIENTS:
1 pound shelled edamame (these soybeans are available in the frozen-foods section at grocery stores-I actually buy them with the shells at Costco and shell them myself to save money. It takes 2 of the small boxes that come in the Costco container)
1 teaspoon salt
1 tablespoon chopped garlic
5 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon pepper (optional)
1. Puree all the ingredients in a food processor or blender until the mixture is smooth. Makes 2 1/2 cups.

a good pair

I made this to go with Zandra's chicken fingers tonight (yummy recipe-Zandra!). It worked great. They cook at the same temp as the chicken so you can throw it all in at the same time. This isn't a real recipe, just something I made up. You can do as much or as little as you want (if you want to do it as a snack, you can just slice up 1 or 2 sweet potatoes, toss them with the other stuff and grill them in a George Forman).

Roasted Sweet Potato Rounds

Peel (peeling is optional-I don't always do it) as many sweet poatatoes as you think your family will eat. Slice them about 1/4" thick (if you have a food processor, you'll want to use that to slice them-much faster!). Place on a jelly roll pan and drizzle with extra-virgin olive oil and freshly ground salt and pepper and toss to coat. Spread potatoes evenly on baking sheet and place in oven on lower rack (under the chicken, if you're doing Zandra's chicken) and bake at 450 for 15-20 minutes until tender and even a little crispy (if you want).

Zucchini Cookies

3/4 c. butter
3/4 c. sugar
1 c. grated zucchini
1 egg
1tsp. pure vanilla
8 oz. slivered almonds (or any type of chopped nuts)
1 tsp. lemon peel
2 c. flour
1/2 tsp. salt
1 1/2 lemon zest
1 1/2 tsp. baking powder
Blend butter, sugar, egg, vanilla and lemon peel. Slowly add dry ingredients. Bake @ 350 for 10-12 minutes. Cool for a few minutes and spread with glaze.
Glaze:
1/2 tsp. lemon zest
1 Tbs. fresh lemon juice
3/4 c.powdered sugar

Tangy Corn Relish

This is a Rachael Ray recipe from her Express lane meals cookbook. If I ever don't know what to make for dinner I know I am always safe with this one cause its one of Nate's Favorites. It's also quick and easy. It is great over chicken or steak. I also serve it with cheesy mashed potatoes. Come to think of it, I haven't made it in a while...I think I will make it tonight myself!
Enjoy!

2 Tablespoons Extra virgin Olive oil (EVOO)
2 medium onions thinly sliced
4 garlic cloves chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 Tablespoon sugar
Salt and black pepper
1 1/2 cups chicken stock
1 10 oz box frozen corn kernels
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

Grill seasoning to put on your chicken or steak is good

Preheat a medium-sized skillet over medium- high heat with 2 table spoons of the EVOO twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes until the onions take on a golden color and are nice and tender. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half. Add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper. Squeeze a quarter of a lime over each of the steaks or chicken, or put it on the plate for your costumers.

by request

I know a lot of you already have this recipe, but I've had a few requests for it on the blog so please forgive the repetition.
Marinara Sauce

1 cup extra-virgin olive oil
4 small onions, finely chopped
4 garlic cloves, finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
#10 can crushed tomatoes
5 dried bay leaves

In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour(if you have the time let it simmer over very low heat for even longer, it will let the flavors blend and make your house smell yummy-I've let mine go for 3 hours before-just be sure to stir once in a while). Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate (or freeze some). Rewarm over medium heat before using.)

Roasted Pepper Soup With Parmesan Toast

Hurray fall is here, I can start making soups again. This is by far my favorite soup, and I love soup. It is supposed to be served just cold, not over-chilled. But I prefer it hot.

Serves 4
1 onion quartered
4 garlic cloves unpeeled
2 red bell peppers seeded and quartered
2 yellow bell peppers seeded and quartered
2-3 Tbsp olive oil
grated rind and juice of 1 orange
1 can (7 oz) chopped tomatoes
21/2 cups cold water
salt and pepper
2 Tbsp chopped fresh chives to garnish (optional)
For the hot Parmesan Toast
1 medium baguette
1/4 c butter
6 oz good quality Parmesan cheese

Preheat oven to 400 degrees. Put the onion, garlic, and peppers in roasting pan and drizzle with olive oil, and mix well. Turn pieces of pepper skin side up and roast 25-30 min. or until slightly charred. Squeeze garlic flesh our of the skins into a blender or food processor. Add roasted vegies, orange rind and juice, tomatoes and water. process until smooth. Press the mixture through a strainer into a vowl using a champignon or the back of a ladle. Season with salt and pepper and chill 30 min. (I don't chill it. I like it hot.)

Make the Parmesan toasts when you are ready to serve the soup. Preheat the broiler to high. tear or cut the baguette in half lengthwise, then tear or cut across to make 4 large pieces. Butter the bread and top with thin shavings of Parmesan cheese. Transfer cheese topped baguette pieces to a large baking sheet and toast under broiler for a few min. until topping is well browned.

Garnish with chives and fresh black pepper.

Tomato Basil Pasta

If you have a garden and are wondering what to do with all those tomatoes, this is a winner. We've had it twice in the last week and it's a hit. I don't have a recipe, I just kind of throw it together, which is one thing I love about it, I also love that it tastes so yummy and costs so little!

1 lb of your favorite pasta (I like it with spaghetti)
4-6 cups diced tomatoes (a mix of varieties works great)
2-4 cloves garlic, diced
2-4 tbs extra-virgin olive oil
1/4-1/2 cup chopped fresh basil
1/2-3/4 cup shredded pecorino romano cheese (again, I like the Kirkland)
salt and pepper to taste

Cook the pasta in salted water. After you start the water for the pasta, add the olive oil to a large sautee pan over medium heat. Once it is hot, add garlic and tomatoes, salt and pepper and cook until tomatoes are falling apart and liquid from tomatoes has gone down by 1/3-1/2 (about 10-15 minutes). Toss with hot pasta and basil and half of the cheese. Use remaining cheese to top individual servings. Enjoy!

Garden pesto

For those of you who have basil in your gardens, this is a must-try. I think that fresh pesto is so much better than bottled. Roland prefers it to restaurant pesto too. If you need a food-processor, call me!

Pesto Recipe
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)
1/2 cup Olive oil

3 tablespoons pine nuts or walnuts
3 garlic cloves

Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.

Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.

*Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. it will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.

"grilled" zucchini

Since it's the season for endless zucchini, here is an easy idea that we like to do when we're grilling something for dinner. Thinly slice one or two zucchini and toss with olive oil and some herbs or seasoning salt (use your imagination and pick your favorites). Fold up the sides of an 18" piece of foil and place the zucchini slices in the foil. Put it on the grill and stir occasionally until it's all tender-about 10 minutes.

Favorite "low fat" breakfast eggs

1 cup egg beaters (or 4-5 eggs beaten)
a large handful of fresh spinach
reduced fat feta cheese (I use about 1/4 cup)
shredded Parmesan cheese (I use about 1/4 cup)
1 tbsp olive oil or Pam
diced tomatoes ( sun-dried tomatoes are even better but not low fat)
thin sliced onion (1/4 of a reg sized onion)
garlic salt (to taste)

Heat olive oil in large skillet over medium heat. Add onion and cook until tender. Add spinach and wilt down (it shrinks a lot so add a LARGE handful) once wilted, add eggs. When eggs are just about done, add tomatoes and both cheeses (to taste) and salt (careful w/salt because the cheeses are salty). Serve warm with toast or tortilla

*This serves about 2-3 people depending on how hungry you are.

anything-goes pizza

This is a great last-minute meal that uses whatever you have on hand.

Start by rolling out your homemade or store-bought pizza dough (I make mine in the food processor and will be happy to share the recipe if you're interested). Brush the dough with a little bit of olive oil (I drizzle a little on the dough and spread it with a paper towl). Top with any combination of the following : left-over cooked, diced chicken, small pieces of ham, chopped cooked spinach, sliced tomatoes, shelled edamame, minced herbs, chopped onion, minced garlic....or anything you have on hand that your family likes. top with shreded cheese of your liking and bake at 425 for 10-15 minutes.

We tried it the other night with chicken, some cooked, chopped spinach from the garden and mozzarella it was so yummy. I have done it with other combinations of the above ingredients too and we haven't had one we didn't like.