Category: Recipes

Butternut Squash Pizza

March 31, 2010
by Gary Huber
Butternut Squash Pizza
Cook time: 70 mins
Total time: 1 hour 10 mins
Serves: 2-3
Ingredients
  • 1 butternut squash (about 1 pound)
  • Olive oil
  • Salt and Pepper
  • 2 cloves garlic
  • Pizza dough for 1 pizza
  • c. grated mozzarella cheese
  • c. grated Gruyere cheese
  • 12 sprigs parsley
  • 20 sage leaves
  • lemon
  • From
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice off the top of the squash about ½ inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity.
  3. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in half lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters crosswise into ¼ inch slices. The upper portions will yield half moon slices, and the lower sections elongated C shapes.
  4. Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
  5. Meanwhile, peel and chop fine the garlic and add to the ¼ c. olive oil. When the squash slices are done, remove from the oven.
  6. Put a pizza stone in the oven and boost the heat to 450 degrees. Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyere.
  7. Arrange the slices of cooked squash over the cheese.
  8. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.
  9. While the pizza is baking, chop the parsley leaves, Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel.
  10. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon This is a very rich pizza, and is best served in small portions as an appetizer.
  11. Makes one 12 inch-pizza.
Notes

Chez Panisse Vegetables (Waters)

Butternut Squash Soup

March 31, 2010
by Gary Huber
Butternut Squash Soup
Recipe Type: Entree
Author: Coryanne Harrigan
Ingredients
  • 1 medium to large butternut squash
  • 3 T. unsalted butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 t. minced fresh ginger
  • 6 c. chicken or vegetable stock
  • 1 ½ t. salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Halve and seed the squash.
  3. Oil a baking sheet and place the squash on it cut-side down.
  4. Bake until it can be easily pierced with a fork, about 1 hour.
  5. Let cool, then scoop the pulp from the squash skin and discard the skin.
  6. Melt butter in a soup pot over medium-low heat.
  7. Add leeks and ginger and cook, stirring, until tender but not browned.
  8. Stir in the squash pulp along with 4 c. of stock; bring to a simmer and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon.
  9. Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
  10. Return to heat and stir in remaining stock and salt.
  11. Heat through and serve.

Raw Apple Cookies

March 31, 2010
by Gary Huber
  • ½ cup shortening
  • 1 cup brown sugar
  • 2 eggs
  • 1½ cups flour
  • ½ tsp. EACH salt/baking powder/baking soda/cinnamon/cloves
  • ½ cup dried sunflower seeds (can substitute chopped walnuts)
  • 1 cup uncooked quick oats
  • 1¾ cups chopped tart red apples
  • ½ cup plumped raisins
  • ½ cup chopped pitted dates

 

Beat shortening and brown sugar until creamy.  Add eggs and beat until mixed in.  Stir in dry ingredients (flour, salt, baking powder, baking soda, cinnamon, cloves, and sunflower seeds).

Then stir in oats, apples, raisins and dates.  Drop by well-rounded teaspoonfuls 1 ½ – 2 inches apart on greased cookie sheets. 

 

Bake 350 for 12-15 minutes until light brown.

 

Savory Zucchini Bake

March 31, 2010
by Gary Huber
  • 3 cups peeled and grated zucchini
  • 1 cup Bisquick
  • 1 cup chopped onion
  • ½ tsp. each salt and pepper
  • 1 Tblsp. Minced garlic
  • 2 cups grated Swiss cheese
  • 2 Tblsp. Fresh parsley
  • ½ tsp. seasoned salt
  • ½ tsp. dried oregano
  • ½ cup oil
  • 4 eggs

 

Heat oven to 350. Grease a 9 X 13 pan. Mix all ingredients and pour into pan.

 

Bake 30 minutes.

Summer in Winter Chili

March 31, 2010
by Gary Huber
  • ½ cup dried kidney beans
  • ½ cup dried black beans
  • 1 dried chipotle pepper
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 quarts canned tomatoes
  • 1 cup frozen sweet corn
  • Chili powder, to taste
  • Salt and Pepper, to taste

    Place dried beans into a large bowl and add enough water to cover the beans by 1-2 inches.  Let sit for 8 hours or overnight.    Drain and rinse beans in cool water.  Place beans into a medium-sized saucepan along with 2 cups of water.  Add 1 dried chipotle pepper.  Turn heat to high, bring to a boil.  Reduce heat, cover and simmer for approximately 1 hour.  Test for doneness.  Once beans are done, remove from heat and let cool with the lid off.  

    Melt butter in a large skillet or stockpot.  Add beef and brown over medium heat.  Add chopped onion and garlic and stir.  Let cook another 4-5 minutes until onion and garlic soften.  

    Add tomatoes along with their juice to the beef.  Add beans and their cooking juice and heat through over medium-low heat.  Add the corn and let chili heat through again.  Finally, add chili powder, salt and pepper to your liking.  
      

—Adam and Lucy Cameron, Thistles & Clove

 

Sweet Pepper Salad

March 31, 2010
by Gary Huber
 

  • 4 “Red Knight” red peppers
  • 3 “ Orion” green peppers
  • 2 “Sunray” peppers
  • 3 “Islandes” peppers
  • 2 “Limon” hot peppers
  • Olive oil, salt, white pepper to taste

    Chop vegetables to preference.
    Mix in olive oil, salt and white pepper to taste.
    Let chill for 1 hour or more.

 

Cider-Rosemary Roasted Squash

March 31, 2010
by Gary Huber

  • 1 acorn squash
  • 1 Tblsp. butter
  • 1 cup apple cider or juice
  • ¼ cup brown sugar
  •  ⅛ tsp. salt
  • ¼ tsp. cinnamon
  • ⅛ tsp. allspice
  • Dash nutmeg
  • Fresh rosemary to taste

 

Preheat oven to 425.  Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width.  Melt butter over medium heat in oven safe pan.  Add squash spices, toss to coat.

 

In a bowl, combine apple cider, cinnamon, salt and allspice.  Pour over squash.  Add fresh rosemary.  Bring to boil and simmer 5 minutes.

 

Sprinkle sugar on squash and put pan in oven.  Roast until squash is tender, about 10-20 minutes. 

Curried Carrots

March 31, 2010
by Gary Huber

12 carrots

6 Tblsp. Butter

2 Tblsp. Curry powder

¼ tsp. Salt

¼ tsp. Black pepper

¼ cup lemon juice

2 Tblsp. Brown sugar

  

Place carrots in a sauce pan and add cold water to cover. Cook over medium heat until tender, 15-20 minutes. Drain and return carrots to pan. Mix butter, curry, salt and pepper and add to carrots in pan.  Add lemon and brown sugar. Heat through. Serve.

 – Martha Galecki

Peasant Duck

March 31, 2010
by Gary Huber

 

2 ducks, cut into pieces

1 medium onion

1 large rutabaga peeled and cut in 1 inch pieces

1 cup apple juice

1 tablespoon sage

Flour, salt and pepper

  

Dredge duck pieces in flour to coat, salt the individual pieces, and brown on all sides.  Remove duck and place in bottom of baking dish.  Chop onions and rutabaga and layer over the duck. Pour apple juice over all, salt, pepper, and sage on top.  Cover with foil.  Bake 2 hours a 300 F.

– Martha Galecki

Sweet Potato Pound Cake

March 31, 2010
by Gary Huber

  

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 cups cooked, mashed, and cooled sweet potatoes (2 medium)
  • 1 tsp. vanilla
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda
  • ½ tsp. nutmeg
  • ¼ tsp salt

  

Frosting – 1 ¼ cup sifted powdered sugar, 8 ounces cream cheese (softened), 3 tsp. milk, 1 tsp. vanilla

  

Preheat oven to 350 and grease and flour a 10-inch tube pan.

 

For cake, beat together the butter or margarine and sugar until light and fluffy.  Add the potatoes and vanilla and beat well. Add the eggs one at a time, beating for 1 minute after each addition  (batter will look curdled) 

In a separate bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and salt. Slowly add the flour mixture to the potato mixture. Beat on low speed until just combined. Pour the batter into the prepared pan. 

Bake for about 1 hour and 20 minutes (or until a wooden toothpick inserted near the center of the cake comes out clean.) Cool the cake in the pan on a wire rack for 20 minutes. Then invert onto a serving plate. 

 

For frosting, in a small bowl, stir together the sifted powdered sugar, milk, cream cheese, and vanilla. Spread the frosting over the cake and, if desired, sprinkle with chopped walnuts.

– Angie and Kelly Tagtow