Fall Session II – 2017 Recipes
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
Pumpkin Pie Cups
1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350
In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13 inch baking dish.
Bake in preheated oven 15 minutes, until set.
In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Dip in topping of your choice.
Spaghetti Squash Lasagna
1 medium spaghetti squash cooked (or place in microwave cut side down in bowl with water and cover with plastic. Steam for 8 mins to soften
1 1/2 cups ricotta cheese
1/2 cup Italian 5 cheese mixture
1 large egg
1 lb turkey meat browned
1 1/2 cups spaghetti sauce (see recipe below)
1 cup mozzarella cheese shreded
Fresh Parsley chopped ¼ of bunch
I can of crushed tomato sauce
1 can of tomato paste
Small onion diced
Pinch of salt
¼ tsp parsley, oregano and basil
Garlic crushed 2 cloves
In a sauce pan place olive oil, add onions and saute to translucent, add garlic add turkey and cook to no longer pink. Next add sauce, paste, salt and spices.
Lightly coat the bottom of bottom of a 9×9 baking pan or individual metal loaf pans with the sauce mixture.
Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.
Layer drained spaghetti squash strands on top of the sauce. Mix ricotta with egg, parsley and black pepper, then spread mixture on top of squash. Next sprinkle mozz cheese on top.
Then repeat starting with sauce for 2 more layers. Top with Italian cheese mixture.
Bake at 350 degrees F for about 25 minutes.
Double Decadent Cocoa Pumpkin Brownies
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or individual round metal cups. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Chicken Rainbow Soup
2 tablespoons olive oil
½ pound of chicken breast choped
1 medium onion (2 1/2 inches in diameter) chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper, chopped
1 cup chopped carrot, or chopped pumpkin, if available
1 heaping tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
15-ounce can tomatoes, chopped
5 cups vegetable stock
10 ounces frozen or fresh green beans
1 large leaf of chard, spinach, or kale, cut into thin strips
In a large soup pot, cook chicken to almost done, remove and set aside. Simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion. Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so. 3. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed