Tuesday, December 8, 2015

Rye & Roasted Butternut Squash Dressing


Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.



The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.
Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!



Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)
1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped
1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley
sea salt
black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.


 
It is Holiday Side Dishes week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: 
Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: 
Fennel and Potato Gratin
The Mom 100: 
Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: 
Rye & Roasted Butternut Squash Dressing
Red or Green: 
Green Beans with Chipotle Butter
The Mediterranean Dish: 
Shrimp Bruschetta
The Wimpy Vegetarian: 
Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: 
Lobster, Artichoke and Spinach Bake
Creative Culinary: 
Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 
7 Holiday Sides That Won't Spoil Dessert
FN Dish: 
5 Indulgent Side Dishes to Deck Your Holiday Table


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Almond-Sugar Cookies With Pepitas & Apricot


I saw this recipe two years ago in Food and Wine Magazine, and it has become my go-to Christmas cookie. The basic dough is so versatile and can be combined with so many different ingredients you can be as creative as you wish with your holiday cookie assortment.



I have switched out the pepitas and apricot for walnuts & cranberries, pecans and white chocolate chips, pistachios & dark chocolate chips or candied ginger and spices. Food & Wine used the same dough to create delicious  Chocolate- Coconut Bars. They also suggested making thumbprint cookies and filling with your favorite jam. So many options. This may be the only recipe you need all holiday season. Enjoy!



Almond-Sugar Cookies With Pepitas & Apricot
(from Food & Wine Magazine December 2013)
makes 40 cookies

1 cup almond flour
1 cup unbleached flour
1/4 teaspoon sea salt
1 stick unsalted butter (softened)
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup salted roasted pepitas (pumpkin seeds)
1/2 cup chopped dried apricots


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a small bowl sift together the flours and salt. Set aside

In the bowl of an electric mixer and medium speed, beat the butter until fluffy and pale yellow (about 3 minutes). Add the sugar and beat until incorporated. Beat in the egg and vanilla until combined. Reduce the speed to low and beat in the flour mixture in 2 batches until just combined.

Turn out the dough onto a clean counter or cutting board lined with parchment paper and form into a ball. Using a lightly floured rolling pin, roll into a 10 x 12-inch rectangle. Using the parchment paper, place the dough on a cookie sheet and place in the freezer for 15 minutes. Note. The dough should be firm but do not allow to freeze.

Remove from the freezer and again, using the parchment paper, place on a work surface. Use a sharp knife to trim the edges resulting in clean lines. Cut the dough into twenty 2-by3-inch rectangles, then cut each in half to form 40 triangles. (Alternatively, cut out the dough using your favorite cookie cutter) Place the cookies on the prepared sheets 1 inch apart. Bake for 10-12 minutes or until lightly golden. Transfer to racks to cool.

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It is Holiday Cookies week at Food Network's Fall Fest roundup. Do you have a favorite cookie recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Big Girls, Small Kitchen: Chocolate Mint Thumbprint Cookies
The Lemon Bowl: 
Chocolate Peanut Butter Dipped Shortbread
Creative Culinary: 
Old Fashioned Date Nut Bars
Feed Me Phoebe: 
The Best Gluten-Free Chocolate Chip Cookies
Napa Farmhouse 1885: 
Almond-Sugar Cookies With Pepitas & Apricot
Red or Green: 
Kahlua-Spice Brownies
TasteBook: 
Peppermint Chocolate Sandwich Cookies
The Wimpy Vegetarian: 
Figgy Cardamom Snickerdoodles
The Mom 100: 
The Best No-Bake Haystack Cookies
Elephants and the Coconut Trees: 
Almond and Apricot Cookies
Healthy Eats: 
5 Ideas for a Healthier Holiday Cookie Swap


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Tuesday, December 1, 2015

Avocado Crostini with Oaxacan Sesame Sauce


I saw this recipe in Food and Wine last December and thought it looked like the perfect holiday appetizer. I made it for a few parties, and it was a hit every time. Creamy avocado, spicy sesame sauce, and crunchy grilled toast...what could be better?



The sauce is delicious paired with the avocado crostini but, since you will have a lot leftover, there are many other ways to use. I like it stirred into hot noodles topped with raw cabbage and grated carrots. It is nice drizzled over roast chicken or grilled fish. Try as a salad dressing with crunchy lettuce, green onions, sliced almonds and tangerine slices. This recipe is a winner. Enjoy!


Avocado Crostini with Oaxacan Sesame Sauce
(from Food and Wine, 2014)
makes 2 1/2 cups

1 cup sesame seeds
1/3 cup slivered almonds
1/3 cup peanuts
1 cup peanut oil
1 tsp. crushed red pepper flakes
sea salt
black pepper
1 baguette cut into 1/2 thick slices
1 Hass avocados
1 tbsp. fresh lime juice
1 cup cilantro leaves
chile infused extra virgin olive oil

Toast the sesame seeds, almonds and peanuts in a skillet over medium heat, stirring frequently until you begin to smell the nuts, and they are starting to brown. Let cool.

Add the nuts, peanut oil, red pepper flakes and a pinch each salt and pepper to the bowl of a food processor. Pulse to create a chunky sauce.

Heat oven to broil setting. Place the cut bread on a cookie sheet and place under broiler until golden brown. Flip toasts and brown the other side. Cut the avocados in half and remove the pit. Spoon out the flesh and spread on the toasts. Sprinkle with the lime juice, sea salt, and pepper. Place on a serving platter. Drizzle the crostini with the sesame sauce and sprinkle with cilantro. Drizzle the chile olive oil over the top. Serve with additional sauce on the side.


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It is Holiday Appetizers week at Food Network's Fall Fest roundup. Do you have a favorite appetizer recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: 5-Ingredient Pizza Skewers
Feed Me Phoebe: B
russels Sprout Latkes with Anchovy Aioli
Creative Culinary: 
Blue Cheese, Walnut, and Port Wine Pâté
Napa Farmhouse 1885: 
Avocado Crostini with Oaxacan Sesame Sauce
Red or Green: 
Chipotle Ranch Dip
Healthy Eats: 
5 Lighter Finger Foods for Your Holiday Soiree
Elephants and the Coconut Trees: 
Baked Falafel and Hummus
The Mom 100: 
Creamy Avocado Dip
The Wimpy Vegetarian: 
Jalapeño Poppers Gougere
Daily*Dishin: 
Peppadews Stuffed with Mozzarella Fresca
Taste with the Eyes: 
You Don't Have To Be Jewish To Love Latkes
FN Dish: 
5 One-Bite Wonders You Need at Your Holiday Party


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Wednesday, November 11, 2015

Chicken & Carrot Saute With Coconut Basil-Sauce


A good friend was in the hospital last week for an operation. When she was released to come home, I thought the best gift would be to stop by with a homemade dinner for her and her husband. If I were sick, that would be so much better than flowers. I made a batch of my Roasted Carrot, Shallot & Coconut Soup, bought some dinner rolls and, to keep the coconut theme going, prepared this chicken & carrot saute with all the toppings. Her husband just needed to whip up some brown or white rice and dinner was served.



I love how easy it is to make this delicious recipe...just saute the carrots, vegetables and chicken and then create the lovely sauce. Coconut milk, coconut cream, soy sauce and vinegar are cooked down to a thick reduction and then kicked up a bit with a handful of fresh basil. I serve this dish over white or brown rice and top everything with additional basil, cilantro leaves, chopped green onions and a squeeze of lime. It's like sunshine on a cold fall day. (ok, I know that was incredibly corny, but true!)



Chicken & Carrot Saute With Coconut-Basil Sauce
(serves 6)

3 lbs skinless, boneless chicken breasts cut into bite-sized pieces (about 1 1/2 inches in diameter)
1/4 cup extra-virgin olive oil, plus 2 tablespoons
4 large carrots, sliced in 1/4 inch medallions
1 small white onion, chopped
1 shallot, chopped
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 jalapeno peppers, seeded, deveined and cut into thin slices
3/4 cup unsweetened coconut milk (from the dairy case)
1/4 cup coconut cream
1/4 cup soy sauce
3 tablespoons sherry vinegar
1 cup fresh basil, chopped
1/4 cup fresh cilantro leaves
1/4 cup chopped green onions
1 lime
sea salt
freshly cracked black pepper

Heat a large skillet until hot. Add 1/4 cup olive oil and the carrots, onion, shallot, ginger and jalapeno peppers. Saute, frequently stirring,  for 3-4 minutes or until the vegetables are tender, and the onions begin to caramelize. Remove the veggies using a slotted spoon to keep oil in pan and place in a rimmed pie plate.

Add 1/3 of the chicken to the hot pan. Cook, frequently stirring, until just cooked through and beginning to caramelize. Remove from pan using the slotted spoon and add to pie plate. Add the next 1/3rd of chicken and repeat the process. Finish with the last of the chicken.

Add to the skillet the additional 2 tablespoons olive oil, coconut milk, coconut cream, soy sauce and vinegar. Cook over medium-high heat until reduced by a third. (about 5-7 minutes). Stir in the chicken and vegetables and simmer until hot. Stir in 3/4 cup basil. Taste and add additional salt and pepper if needed.

Serve over white or brown rice and top with the remaining basil, cilantro, green onions and a squeeze of fresh lime juice.

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Additional carrot recipes you may enjoy:


It is Carrot week at Food Network's Fall Fest roundup. Do you have a favorite carrot recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Baked Moroccan Chicken with Carrots and Turmeric
Homemade Delish: 
Thai Carrot Noodles
In Jennie's Kitchen: 
Dairy-Free Carrot Cupcakes
The Wimpy Vegetarian: 
Light Carrot Flans
Weelicious: 
Carrot Parsnip Latkes
The Mom 100: 
Roasted Cauliflower and Carrots with Olive Drizzle
Napa Farmhouse 1885: 
Chicken & Carrot Saute With Coconut-Basil Sauce
 Red or Green: 
Roasted Carrot, Shallot & Coconut Soup
Healthy Eats: 
6 Healthy Ways to Up Your Carrot Cake Game
Taste with the Eyes: 
A Twist on Carrots and Quinoa
Creative Culinary: 
Roasted Carrots with Honey, Rosemary and Thyme
FN Dish: 
5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.